PUMPKIN SPICE ARROZ CON LECHE

1. In a pot, add 3 cups water, cinnamon sticks, peeled ginger, ground all spice, ground cloves, and ground nutmeg. Bring to a boil, which takes about 5-6 minutes.
2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
3. To the boiling water mixture, add the rinsed rice. Bring to a simmer (about 1 minute), then cover, lower the heat to the lowest possible setting, and cook for 15-22 minutes or until the rice is cooked. A little water may be left over, which is fine, as long as the rice is cooked.
4. Heat up 3 cups non-dairy milk in the microwave or over the stovetop. Add the vegan condensed milk to the hot non-dairy milk, as well as the pumpkin purée. Mix well, then add it to the cooked rice. Cook on medium heat for 20 minutes, mixing throughout. The heat should be on the lowest setting for this stage. You can leave the cinnamon stick in until the end of cooking.
5. Taste and adjust sweetness. The vegan condensed milk should make it perfectly sweet, but feel free to add additional sugar or pure maple syrup to your liking.
6. Enjoy hot or cold! Store in a Tupperware container and keep in the fridge for up to 5-6 days.