Pumpkin Arroz con Leche is a creamy and delicious dessert. This is where Mexican desserts meets your favorite fall foods. An easy-to-make sweet treat for the entire family. Watch the VIDEO or follow along the step-by-step pictures below.
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My birthday is Oct. 27th. It often gets overshadowed by Halloween and all things pumpkin. Pumpkin Arroz con Leche came out of me wanting to celebrate my birthday and fall. It’s creamy and dreamy deliciousness.
Truth be told, I don’t have much of a sweet tooth. The Hubs and my kiddo, on the other hand, can eat desserts for breakfast, lunch, and dinner. Pumpkin Arroz con Leche is not overly sweet, but sweet enough. Not only that, but it’s an easy dessert, and who doesn’t love that!
Start your Pumpkin Arroz con Leche by making the rice. This is just 1 cup of white, long grain rice. Believe it or not, this one cup of rice goes a long way…
2 cinnamon sticks. I totally get the pumpkin obsession during the fall. There’s something about cinnamon and pumpkin that is just perfect. Yum. Yum.
These are whole cloves. Do not use the powdered stuff, or it will change the color of your rice. Don’t worry. You’ll fetch them out after you’re done. If you don’t have any cloves, omit completely.
6 cups of water go into the pot. I know it sounds like a lot of water. Unlike regular rice, we are making a soupy rice. Then draining the liquid.
From here, bring it up to a boil. About 18 minutes, or until the rice is cooked through.
The water in the pot will be murky. That’s ok. This is exactly what we’re looking for.
Drain the rice and remove the cinnamon sticks and cloves. The rice will not be white anymore. It’ll take on a light brown color from the cinnamon and cloves.
Return the drained rice to the pot. Add the can of evaporated milk. If you don’t have evaporated milk, you can use regular milk instead.
Add the sweetened condensed milk to the pot. They sell the “reduced” sugar version at the grocery store too. Whichever you like to use is fine. I think the “reduced” sugar kind tastes the same, but that’s just my humble opinion.
1 tablespoon vanilla. Vanilla is native to Mexico. If you’re ever in Mexico, grab a bottle. You’ll thank me later. Nothing like the real deal.
1 cup of raisins. If you like raisins, you can add more. Raisins plump up when they are heated in liquid. Love how they burst in your mouth. My son was obsessed with raisins as a kid. Now, not so much.
1 cup of pumpkin puree. If you want more of a pumpkin flavor, you can add 1 ½ cup of pumpkin puree. Do you see how you can make this recipe your own? There’s no wrong way here.
2 cups of milk. To make it creamier, you can make your Pumpkin Arroz con Leche with whole milk or even heavy cream. Creamy is dreamy. Just remember that whole milk and heavy cream come with more calories. Ouch!
Stir everything to combine. The pumpkin will be slightly lumpy. Work that out with your spoon for a smoother consistency.
Put a lid on the pot and bring to a boil. Turn the heat off. Do not let this go any further than a low simmer or you will burn it. You just want to heat everything through.
Make sure to stick in the fridge and get it good and cold. I personally think it tastes better when it’s chilled. Your family is going to love this Pumpkin Arroz con Leche. My husband almost licked the plate clean. LOL. This easy dessert is sure to be your next fall favorite.
Don’t forget to watch the Pumpkin Arroz con Leche Video
Table of Contents
Pumpkin Arroz Con Leche
- In a large pot add rice, water, cinnamon sticks, and cloves.
- Cover and bring to a boil.
- Cook for about 18 minutes, or until rice is fully cooked.
- Drain liquid.
- Remove cinnamon sticks and cloves.
- Return rice to the pot.
- Add pumpkin puree, evaporated milk, sweetened condensed milk, vanilla, raisins, and milk.
- Stir to combine.
- The pumpkin will be slightly lumpy. Break up with spoon for a smoother consistency.
- Cover and bring to a simmer.
- Turn heat off immediately, or it will burn.
- Let cool before placing in the fridge.
- Serve chilled.
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