Mexican Pumpkin Rice Pudding
Serves 7
10 mins prep
35 mins cook
45 mins total
This pumpkin rice pudding reminds me of the arroz con leche (rice pudding) my mom and grandma would make, but with the addition of pumpkin puree. An easy dessert recipe perfect for fall.
Pair each serving with:
Over high heat, bring water to a boil with the cinnamon sticks, cloves, and salt. Remove from heat and cover. Steep for about 45 minutes to 1 hour.
Remove cinnamon sticks and cloves and discard. Place rice, 1/2 cup pumpkin puree, honey, milk, ground cloves, ground nutmeg, and turn to high heat. Bring to a boil.
Once boiling, turn to low and cover. Let simmer for 30 to 35 minutes. Add an additional 1/4 pumpkin puree and combine.
Ladle into bowls and add more milk for a thinner consistency. Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.
