Mexican Pumpkin Rice Pudding
Yes, I’m one of those annoying girls who loves pumpkin everything. I can drink a pumpkin spice latte everyday, but do my best to refrain. My husband is not a fan of the pumpkin craze every fall, but I’m pretty sure it’s because he’s a guy, and some guys just aren’t into it.
I also love rice pudding! Is that a girl thing too? 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.
I don’t make arroz con leche often, and when I do, I always ask myself, “Why don’t I?” Rice pudding is like a hug in a mug! It’s simple to make using wholesome and nutritious milk, which is always in my fridge.
This dish is very rich, and a little goes a long way, so serve it in small bowls or cups for breakfast or dessert. It can even be served cold, but I love the comforting feeling of a warm rice pudding. I will be making a pot of this on Christmas Eve and serving for breakfast on Christmas morning. If your kids are anything like mine they are going to race to the Christmas tree and not the kitchen table on Christmas morning.
It’s the perfect dish to enjoy while watching your children open their gifts around the Christmas tree. The addition of pumpkin really gives this dish a festive flavor. I’m so excited for the holidays and looking forward to making this again.
This dish can be served as-is, but I’ll be serving it with a dollop of whipped cream, because after all, it is the holidays. To balance out the naughtiness serve with a tall 8-ounce glass of milk with 8 grams of high-quality protein and sit cozy in your robe and slippers, and enjoy your family as you make beautiful holiday memories.
Given the holidays is a time to reflect and give thanks; I’d like to thank dairy farmers. Many people don’t realize that from the farm to the dairy plant to the grocery store to your table, milk is one of the freshest foods you can buy.
Mexican Pumpkin Rice Pudding
- 3 1/2 cups water
- 2 cinnamon sticks
- 3 - 5 whole cloves
- 1/4 teaspoon table salt
- 1 cup long-grain white rice, uncooked
- 3/4 cup pumpkin purée, divided
- 3 ounces honey
- 1 1/4 cup fat free milk, plus more for thinning if needed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- whipped cream, optional
- ground cinnamon, optional, for sprinkling when serving
Pair each serving with:
- 8 ounce glass of milk
- 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.
A special thanks to Milk Life for sponsoring this blog post. Opinions are my own.