Go Back

Pumpkin Arroz con Leche for Thanksgiving - Arroz con Leche con Calabaza para El Día de Gracias

Author Paula Bendfeldt-Diaz


  • 1 cup of long grain rice
  • 1 cinnamon stick
  • 4 cups of water
  • 1 egg
  • 3 cups of whole milk
  • 1 can of condensed milk
  • 1 tablespoon vanilla extract
  • 1 can of pumpkin puree
  • 1 tablespoon pumpkin pie spice


  1. In a saucepan soak the rice and cinnamon stick in the water for 1 hour.
  2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
  3. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over low heat, stirring carefully, until most of the liquid evaporates and the rice reaches the desired consistency, about 30 minutes. Add the pumpkin puree and the pumpkin pie spice, stir until heated thoroughly remove from heat. Serve and add a dash of pumpkin spice, decorate with cinnamon sticks.