Creamy Pumpkin Spice Rice Pudding

Cozy, spiced, and comforting, this Pumpkin Spice Arroz Con Leche is a seasonal twist on the traditional Latin rice pudding. Creamy rice is simmered until tender and then enriched with pumpkin purée, a blend of milks, and warm autumn spices like cinnamon, cloves, and pumpkin pie spice. The result is a velvety dessert that can be served warm for a comforting treat on chilly evenings or chilled for a refreshing, make-ahead sweet. Simmer gently so the rice soaks up the scented, sweet cream—finish with vanilla and an extra sprinkle of spice for the perfect fall dessert.

• 1
  cup
  long grain rice, rinsed
• A pinch of salt
• 2
  small cinnamon sticks
• 2–3
  whole cloves
• 3
  cup
  water
• 2 1/2–3
  cup
  milk of choice (whole milk or oat milk recommended)
• 1
  12 oz can evaporated milk
• 1
  12 oz can sweetened condensed milk
• 1/2
  tsp
  vanilla extract
• 1
  15 oz can pumpkin purée
• 2
  tsp
  pumpkin pie spice

• Place the rinsed rice in a medium pot with a pinch of salt, the cinnamon sticks, whole cloves and 3 cups of water. Heat over medium-high until it comes to a gentle boil.
• Once boiling, reduce the heat to low and cover the pot. Let the rice simmer for 10–12 minutes, or until it has absorbed most of the water and is beginning to soften.
• Remove the lid and add the evaporated milk, sweetened condensed milk, 2½–3 cups of your chosen milk, the pumpkin purée, pumpkin pie spice and vanilla extract. Stir thoroughly to combine, scraping any rice from the bottom of the pot.
• Continue to simmer uncovered over low heat for another 25–30 minutes, stirring occasionally so the mixture thickens evenly and the rice becomes tender. If it starts to stick, lower the heat and stir more frequently.
• When the texture is to your liking—creamy but not gluey—remove the pot from the heat. Discard the cinnamon sticks and cloves. Let the arroz con leche cool slightly to room temperature if serving warm, or chill in the refrigerator for a few hours for a firmer, cold pudding.
• Serve in bowls and finish with an extra dusting of pumpkin pie spice or ground cinnamon. Enjoy warm as a cozy dessert or cold as a refreshing treat.

• Milk matters: Whole milk or oat milk creates a richer, creamier pudding. Use the milk you prefer; lower-fat milks will yield a lighter texture.
• Texture tips: For a thicker arroz con leche, simmer a little longer with the lid off. If it becomes too thick, stir in a splash of milk before serving to loosen it.
• Make ahead: This dish develops more flavor after resting. Store in the refrigerator for up to 4 days and reheat gently on the stove or enjoy cold.
• Sweetness: The sweetened condensed milk provides most of the sweetness. Taste and adjust if you prefer it sweeter or less sweet—add a little sugar, honey, or more condensed milk to suit your preference.
• Spice variations: If you like bolder spice, add an extra 1/2 teaspoon of pumpkin pie spice or a pinch of freshly grated nutmeg when adding the pumpkin.