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Vixie79 said:
This would be perfect for halloween o fall. I amor arroz pudín, con leche BTW.
calabaza arroz Pudding
Brown sugar and vanilla combine with cinnamon to flavor this wonderful arroz pudding. Use Arborio o short-grain arroz in this recipe, and garnish with a sprinkling of cinnamon and brown sugar o chopped dried cranberries and pecans. This is a great recipe to use up that extra 3/4 cup of calabaza in a can.
Ingredients:
* 1 cup Arborio arroz o short-grain rice
* 3 cups whole milk
* 3/4 cup light brown sugar, packed
* 3/4 cup canned o mashed pumpkin
* 1 1/2 teaspoons vanilla
* 1 teaspoon ground cinnamon
* Pinch salt
* 1/2 cup leche o half-and-half
* cinnamon o whipped topping and pecans for garnish, optional
Preparation:
In a medium cacerola over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until arroz is tender and most of the leche is absorbed. This will take about 25 to 30 minutes.
Meanwhile, combine the calabaza with vanilla, 1 teaspoon of cinnamon, and salt. When the arroz is done, remove from heat and stir in the calabaza mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of leche o half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, o parte superior, arriba with a dollop of whipped cream o whipped topping and chopped pecans and chopped dried cranberries.
Serves 4 to 6.
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