Arroz con leche in a Dominican home isn’t just dessert—it’s a hug in a bowl. When fall rolls in, I give it a cozy twist with pumpkin purée and pumpkin pie spice, so it tastes like our classic arroz con leche met a slice of pumpkin pie. Perfect for merienda, Sunday sobremesa, or the holiday table.
Think of it alongside traditional treats like Habichuelas con Dulce, Pudin de Pan, and Dulce de Batata—this Pumpkin Rice Pudding fits right into the Dominican kitchen. For the holidays, set a warm bowl next to a cup of Chocolate Coquito for full-on Caribbean comfort.
Step-by-Step Instructions
Start by adding the rice, water, cinnamon stick, and salt to a large heavy-bottomed pot (a caldero or Dutch oven works best). Bring to a gentle simmer over medium heat, stirring occasionally so the rice doesn’t settle and stick; cook until the grains are tender and most of the water is absorbed, about 20 minutes.
Stir in the evaporated milk, sugar, pumpkin pie spice, and pumpkin purée until smooth; once it returns to a gentle boil, add the raisins (if using). Lower the heat and simmer, stirring frequently, until the mixture thickens to a creamy, pudding-like consistency, 10–15 minutes.
Turn off the heat, cover, and let it rest a few minutes to finish thickening. Serve warm or chilled, topped with chopped pecans (if using).
Serving Suggestions
- Spoon into cafecito cups and dust with cinnamon; add whipped cream for a “pumpkin pie” vibe.
- Pair with a slice of Coconut Flan or Chocolate Flan for a dessert duo.
- For a Dominican merienda, serve alongside Morir Soñando or a small glass of Chocolate Coquito during the holidays.
Storage Tips
Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Rice pudding thickens as it chills—stir in a splash of milk before serving to loosen.
Reheat: Warm gently on the stovetop or in the microwave with a bit of milk to restore creaminess.
Freezing: Not recommended (the texture can become grainy).
Recipe Tips
- Use a heavy-bottomed pot and stir occasionally for extra-creamy results and to prevent sticking.
- Prefer a looser pudding? Add a little more water and/or evaporated milk at the end.
- Optional mix-ins: golden raisins for sweetness and chopped pecans for crunch.
- Garnish ideas: whipped cream and a sprinkle of cinnamon or pumpkin spice.
Pumpkin Spice Rice Pudding (Arroz con Leche de Calabaza)
Author:Equipment
Ingredients
- 1/2 cup long-grain white rice uncooked
- 3 cups water
- 1 cinnamon stick
- 1/2 teaspoon salt
- 1 1/2 cups evaporated milk
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin purée
- 1/4 cup golden raisins optional
- 1/4 cup chopped pecans optional
Instructions
- Place the rice, water, cinnamon stick, and salt in a large pot over medium heat. Simmer, stirring occasionally to avoid sticking, until the rice is tender and most of the water is absorbed, about 20 minutes.
- Add the evaporated milk, sugar, pumpkin pie spice, and pumpkin purée, stirring to combine; when it returns to a gentle boil, add the raisins (if using).
- Reduce the heat and simmer, stirring frequently, until thick and creamy, 10–15 minutes.
- Turn off the heat, cover, and let it rest a few minutes to set.
- Serve warm or chilled; top with chopped pecans before serving.
Notes
- A Dutch oven or caldero distributes heat evenly and helps prevent scorching.
- For a thinner pudding, stir in additional milk or water until it’s just right for you.
- Finish with pecans, whipped cream, and a sprinkle of cinnamon for a festive touch.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Jackie Marshall says
What’s the cinnamon stick for?
Vanessa says
You add it when cooking the rice.
Rene Frigaard says
What to do w the cinnamon stick??
Vanessa says
You add it when cooking the rice. 🙂