White rice Water Cinnamon sticks Cloves Pumpkin puree Evaporated milk Sweetened condensed milk Vanilla Raisin Milk
In a large pot add rice, water, cinnamon sticks, and cloves. Cover and bring to a boil. Cook until the rice is fully cooked.
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.
If you like raisins, you can add more. Raisins plump up when they are heated in liquid.
The pumpkin will be slightly lumpy. Break up with a spoon for a smoother consistency.
To make it creamier, you can make this recipe with whole milk or even heavy cream.
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 it to a boil. Turn the heat off. Do not let this go any further than a low simmer or you will burn it.
Let cool before placing in the fridge. I personally think it tastes better when it’s chilled. This easy dessert is sure to be your next fall favorite.