Pumpkin Spice Rice Pudding (Arroz Con Leche de Calabaza)

Steps

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1. 1
   Add water and sugar to a pot over medium heat. Add cinnamon sticks, whole cloves, and allspice berries; mix well and bring to a simmer.
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2. 2
   Once simmering, add the rinsed white rice and stir. Add a pinch of salt, reduce heat to medium-low, cover, and cook for 15 minutes. Stir occasionally to prevent sticking.
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3. 3
   After 15 minutes, the water should be absorbed and the rice tender. Check the rice texture; if needed, cover and continue cooking.
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4. 4
   Add the milk and evaporated milk, stirring well. Allow the cloves and allspice berries to float to the surface and remove them.
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5. 5
   Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and sweetened condensed milk to taste, mixing until well combined.
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6. 6
   Increase heat to medium and bring to a simmer. Once simmering, the pudding is done.
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7. 7
   Serve in bowls garnished with a cinnamon stick and a sprinkle of pumpkin pie spice.
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