Don’t grandmothers make the best comfort foods?
Whether it’s your own grandma or someone else’s grandmother, they always know how to do nearly everything just right.
I remember spending entire summers, going back and forth between San Simon, AZ where my paternal grandmother lived and Las Cruces, NM where my maternal grandmother was.
Although it was only a 2 ½ drive between this tiny farming town and the city, it felt like the entire day was spent in the car watching tumble weeds play chicken across the highway.
Then, when our car would hit them as they tried to race across, I would enjoy watching these tumbleweeds explode into thousands of pieces.
One of my favorite memories was asking my grandma to make me arroz con leche. Ok, here is another Spanish lesson
Arroz con leche, literally means rice with milk or Spanish rice pudding.
My grandmother would make a big pot in the morning for breakfast, but my sister, brother and I would snack on the pudding all day. It’s amazing that we never got bored with it – but I suppose if it’s comfort food then we wouldn’t.
Now, several decades later, I enjoy making arroz con leche for my own kiddos and they love it.
Well into October and fall is upon us. Halloween decorations are up and large orange pumpkins dress the front of every grocery store. This gave me the idea of incorporating pumpkin into my rice pudding came to mind.
Arroz con leche is made with rice, milk (regular, evaporated and/or condensed), cinnamon, vanilla and sugar. And the final dish is cooked rice in a creamy milk sauce and usually served warm.
I added 1 cup of pumpkin puree, a few additional spices and voila, I’d like to introduce you to my Pumpkin Spiced Rice Pudding.
I served this dish warm and cold. And each time it was a hit!
I served it cold and added whipped cream. It literally tastes like pumpkin pie.
It is fantastic.
I hope you will try it and like it as much as we did.
Pumpkin Spiced Rice Pudding
1 cup Rice, cooked (I used Jasmine rice)
1 12 oz. can Evaporated Milk
1 14 oz. can Sweet Condensed Milk
1 ½ cup Pumpkin puree
½ tsp Cinnamon
⅛ tsp Ground Ginger
⅛ tsp Ground Nutmeg
⅛ tsp Ground Allspice
- Cook rice in a medium size pot.
- In a separate bowl, combine pumpkin puree and spices, mix thoroughly and set aside.
- Once rice is cooked and all water has been absorbed, add evaporated and condensed milk
- Simmer on low until rice and milk mixture has thickened. Stir continuously to prevent the bottom from becoming too hot.
- Once the rice and milk has thickened add pumpkin puree mixture.
- Mix well
- Serve hot with cinnamon sprinkled on top
- Or serve cold with whipped cream.