Name: Pumpkin Rice Pudding
Prep time: 5 s
Cook time: 30 s
Total time: 35 s
Yield: 4
Cuisine: American
Ingredients: 3 cups water; 1 ½ cups of long-grain white ricerinsed until the water runs clear; 2 cinnamon sticks; 1 ½ teaspoons pumpkin spice; 1 14-oz can La Lechera Sweetened Condensed Milk; 1 12-oz can Carnation Evaporated Milk; ¾ cup Libby’s pumpkin; 2 teaspoons vanilla extract; 2 cups whole milk

Ingredients

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

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3 cups water
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1 ½ cups of long-grain white rice, rinsed until the water runs clear
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2 cinnamon sticks
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1 ½ teaspoons pumpkin spice
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1 14-oz can La Lechera Sweetened Condensed Milk
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1 12-oz can Carnation Evaporated Milk
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¾ cup Libby’s pumpkin
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2 teaspoons vanilla extract
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2 cups whole milk

Equipment Needed

Measuring cup
Whisk
Bowl
Sauce pan

Make It

Step 1

In a large saucepan, bring water to a boil. Add rinsed rice, pumpkin spice, and cinnamon sticks. Cover and cook for 15 minutes until the rice is fluffy.

Step 2

While the rice cooks, whisk La Lechera Sweetened Condensed Milk, Carnation Evaporated Milk, Libby's Pumpkin, and vanilla extract in a large measuring cup or medium bowl.

Step 3

Uncover the rice, and add the pumpkin milk mixture to the rice along with the whole milk. Stir until incorporated and bring the heat to medium.

Step 4

Cook uncovered until the mixture starts to boil. Stirring every minute or so. About 10 minutes.

Step 5

Once boiling, reduce the heat to a simmer and cook until your desired texture. The pumpkin spice arroz con leche will thicken as it cools. Serve the pumpkin spice arroz con leche hot or cold with more pumpkin spice sprinkled over the top and enjoy!