Pumpkin Spiced Arroz con Leche

Desserts
Gluten-Free
Nut-free
Soy-Free

This Pumpkin Spiced Arroz con Leche is a perfect combination of pumpkin pie and arroz con leche. Not to mention perfect for the fall!

PREP TIME

10min

COOK TIME

10min

TOTAL TIME

10min

INGREDIENTS

  • 1 Cup White Rice
  • 3 Cups Water
  • 1 Cup Pumpkin Purée
  • 3 Cups Oat Milk (Or plant milk of your choice)
  • 1 Can (11 oz.) Sweetened Condensed Coconut Milk
  • 2 Cinnamon Sticks
  • 1 Inch Piece fresh Ginger
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cloves
  • 1/4 Tsp Ground Nutmeg

EQUIPMENT

  • 1 Medium Sized Pot
  • 1 Fine Mesh Strainer

Instructions

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vIDEO INSTRUCTIONS

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. In a medium-sized pot, add 3 cups water, cinnamon sticks, peeled ginger, ground all spice, ground cloves, and ground nutmeg. Bring to a boil… takes about 5-6 mins.
  2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
  3. Add rice to the pot and bring to a simmer (will take about 1 min) then cover. Lower heat to lowest possible and cook for 15-22 minutes, or until rice is cooked. A little bit of water will be left over and that’s fine… as long as the rice is cooked.
  4. Heat up 3 cups of non-dairy milk in the microwave or over stove top. Add the vegan condensed milk to the hot non-dairy milk as well as the pumpkin purée. Mix and then add it to the cooked rice pot. Cook on medium heat for 20 minutes, mixing throughout. (Should be on lowest heat.) You can leave in cinnamon stick until the end of cooking.
  5. Taste and adjust sweetness to your liking! I felt that the vegan condensed milk made it perfectly sweet but feel free to add additional sugar or pure maple syrup to your liking.
  6. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.