Pumpkin Spice Rice Pudding (Arroz con Leche de Calabaza)
All the flavors of pumpkin pie folded into a sweet, creamy rice pudding—an easy, cozy Latin dessert perfect for fall and the holidays.
Servings: 6 servings
Calories: 234kcal
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
Calories: 234kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 299mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3330IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg