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Pumpkin Arroz Con Leche

This classic cuban dessert arroz con leche aka rice pudding has all the flavors you love of fall.

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Ingredients

  • 1 cup Arroz valencia

  • 5 cups Water
  • ½ lemon peel Lemon
  • 1 cup Whole milk 
  • 12 oz. Evaporated milk
  • 2 tsp. Vanilla extract
  • 14 oz. Condensed milk 
  • ½ cup Domino® Dark Brown Sugar
  • ½ cup Pumpkin puree (canned/fresh)
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • a pinch All spice
  • a pinch Cloves

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Instructions
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Prep Time: 5 minutes / Cook Time: 50 minutes / Yields: 20

Step 1

To a large caldero / dutch oven add in your rice, water and lemon peel. Set to medium low and stir constantly for about 15 minutes. 

Step 2

When most of the water has evaporated add in your pumpkin puree, cinnamon, allspice, cloves, nutmeg, whole milk and evaporated milk. Drop the heat to low and stir constantly for 20 min. 

Step 3

Add in your condensed milk, Domino dark brown sugar and vanilla extract. Continue stirring constantly on low heat for about 15-20 minutes until rice is cooked through and it’s reached desired consistency. 

Step 4

Remove the arroz con leche from the heat. Refrigerate overnight. Once ready to eat, garnish with ground cinnamon and a cinnamon stick. 

Additional Tips

It’s very important that you constantly stir. A few minutes without stirring and it will stick to the bottom of the pan and burn.

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Monica “Mika” Leon

Meet the chef:

mikabites

Monica “Mika” Leon has spent most of the decade working in kitchens across South Florida. Her journey to chef, restaurant owner and television personality began humbly with Mika Bites, a wholesale desserts company she launched out of her mother’s garage after college. With a recently earned business degree and grit and passion to spare, Leon quickly went from home baker to a thriving entrepreneur—proving that sweets were only the beginning.