Creamy Pumpkin Spice Arroz con Leche in 3 Simple Steps

There’s something magical about the first chill in the air that sends me straight to my kitchen, craving all things warm and cozy. And let me tell you, nothing hits the spot quite like a steaming bowl of Pumpkin Spice Arroz con Leche. This isn’t just rice pudding—it’s a hug in a bowl, blending the creamy comfort of traditional arroz con leche with those irresistible autumn spices we all love.

I stumbled onto this twist by accident one October when I had leftover pumpkin puree and a serious sweet tooth. Now? It’s become my signature fall dessert, the one my friends beg me to bring to every gathering. The way the cinnamon, nutmeg, and ginger play off the sweet pumpkin is pure magic. Trust me, once you try it, you’ll never look at regular rice pudding the same way again.

Why You’ll Love This Pumpkin Spice Arroz con Leche

Oh, where do I even start? This Pumpkin Spice Arroz con Leche is the cozy fall dessert you never knew you needed—until now. Here’s why it’s about to become your new obsession:

• Creamy dreaminess: The rice soaks up all that spiced, pumpkin-y goodness, turning into the silkiest, most comforting bite.
• Warm spice hug: Cinnamon, nutmeg, and ginger? Yes, please! It’s like autumn in every spoonful.
• Foolproof magic: Just stir, simmer, and enjoy. Even if you’re not a pro in the kitchen, you’ve got this.
• Crowd-pleaser alert: Serve it warm at holiday gatherings or chilled for a sweet midnight snack—either way, it disappears fast.

Seriously, one taste and you’ll be hooked. It’s the dessert equivalent of your favorite sweater!

Ingredients for Pumpkin Spice Arroz con Leche

Okay, let’s gather the good stuff! Here’s everything you’ll need to make this dreamy Pumpkin Spice Arroz con Leche happen:

• 1 cup white rice (rinsed well – this removes excess starch for creamier results)
• 4 cups whole milk (trust me, the extra fat makes it luxurious!)
• 1 cup pure pumpkin puree (not pie filling – we want pure pumpkin flavor)
• 1/2 cup granulated sugar (or more if you like it sweeter)
• 1 tsp pumpkin pie spice (or make your own blend – see notes!)
• 1/2 tsp vanilla extract (real stuff, please!)
• 1 cinnamon stick (the secret weapon for deep flavor)

Ingredient Notes & Substitutions

No worries if you need to tweak things! Swap dairy milk for coconut or almond milk (just know it’ll be less creamy). Brown sugar works instead of white for a deeper caramel note. And if you’re out of pumpkin spice, mix 1/2 tsp cinnamon + 1/4 tsp each nutmeg and ginger – voilà!

How to Make Pumpkin Spice Arroz con Leche

Alright, let’s get cooking! Making this Pumpkin Spice Arroz con Leche is as easy as 1-2-3 – just follow these simple steps and you’ll have a pot of creamy, dreamy goodness in no time:

1. Rinse that rice! Give your white rice a good rinse under cold water – I like to swish it around with my fingers until the water runs clear. This removes extra starch so your pudding stays creamy without getting gummy.
2. Start simmering: Toss the rinsed rice into a heavy-bottomed pot with the milk and cinnamon stick (don’t skip the cinnamon stick – it’s flavor gold!). Bring it to a gentle boil, stirring occasionally so the milk doesn’t scald. As soon as it starts bubbling, lower that heat to a happy simmer.
3. The patient part: Let it cook for about 20 minutes, stirring every 5 minutes or so. You’ll notice the milk reducing and the rice plumping up beautifully. When the rice is tender but still has a tiny bite, it’s time for the good stuff!
4. Pumpkin time: Stir in the pumpkin puree, sugar, and pumpkin spice. The color will transform into this gorgeous orange hue that just screams autumn. Keep cooking for another 10 minutes until it’s nice and thick – when you drag your spoon across the bottom, the pudding should slowly fill in the space.
5. Finish with love: Take it off the heat and stir in that vanilla extract (the smell is heavenly!). Let it sit for 5 minutes to thicken up more before serving.

Tips for Perfect Pumpkin Spice Arroz con Leche

Here’s my golden rules: Stir more often as it thickens to prevent sticking. The rice should be tender but not mushy – taste test at 20 minutes. And if it gets too thick, just whisk in warm milk a splash at a time. Easy peasy!

Serving Suggestions for Pumpkin Spice Arroz con Leche

Oh honey, the fun begins now! I love serving this Pumpkin Spice Arroz con Leche warm in little mugs with a dollop of whipped cream melting on top. For extra pizzazz, sprinkle some cinnamon sugar or crushed ginger snaps. In fall, I’ll toss on roasted pecans or caramelized apple slices – pure magic! Chilled? Try it with a drizzle of cold heavy cream. Honestly, it’s delicious straight from the pot too (I won’t tell!).

Storage & Reheating Instructions

Here’s the scoop on keeping your Pumpkin Spice Arroz con Leche tasting fresh! Store leftovers in an airtight container in the fridge for 3-4 days – the flavors actually get better the next day. When reheating, add a splash of milk and warm it gently on the stove, stirring often. It’ll be just as creamy as when you first made it!

Pumpkin Spice Arroz con Leche Variations

Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists: Stir in chocolate chips for a pumpkin-spice-mocha vibe. Swap half the pumpkin spice for chai masala if you like exotic flavors. Or go decadent with a swirl of dulce de leche folded in at the end. My personal favorite? Adding a splash of bourbon for “adult” gatherings – trust me, it’s incredible!

Nutritional Information

Just a quick note: Nutrition facts can vary based on your specific ingredients and brands used – always check labels if you’re tracking!

FAQs About Pumpkin Spice Arroz con Leche

Got questions? I’ve got answers! Here are the things people ask me most about this Pumpkin Spice Arroz con Leche recipe:

Can I use brown rice instead of white?
You can, but it’ll take longer to cook (about 45-50 minutes) and the texture will be chewier. I prefer short-grain white rice for that classic creamy texture, but brown rice works if you’re patient!

How do I make this vegan?
Easy! Swap the milk for full-fat coconut milk (so creamy!) and use maple syrup instead of sugar. The pumpkin spice and vanilla still work perfectly – it’s just as delicious.

My pudding thickened too much – help!
No worries! Just whisk in warm milk a tablespoon at a time until it reaches your perfect consistency. It’ll thin right out and taste just as amazing.

Can I make this in a slow cooker?
Absolutely! Combine everything except the vanilla in the crockpot and cook on low for 2-3 hours, stirring occasionally. Add vanilla at the end – so easy!

Share Your Pumpkin Spice Arroz con Leche Experience

I’d love to hear how your Pumpkin Spice Arroz con Leche turns out! Tag me on Instagram with your cozy creations or leave a comment below – did you add any fun twists? This recipe’s all about making memories, just like my grandma taught me!

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