This post was sponsored by Café Bustelo® as part of Influence Central campaign and all opinions expressed in my post are my own.
Growing up in my Latin household, when it came to breakfast, it was an “anything goes” kind of style. Breakfast wasn’t strictly limited to eggs, pancakes, breakfast meats and bagels. We enjoyed all types of foods for breakfast including postres (or pastries), boiled plantains, hot-grain cereals, bread pudding and often, rice pudding. I never thought my family’s breakfast style was out of the ordinary until I was much older and realized not everyone was eating Spanish pastries or puddings for breakfast. Today, I decided to celebrate my hispanic culture by adapting my family’s recipe with my updated version of Pumpkin Rice Pudding which is paired with my morning Café Bustelo® and K-Cups® Pods.
Hispanic Heritage Month always gives me an opportunity to reflect on my culture and how unique it is and how this uniqueness shaped me and my likes, dislikes, traditions and routines. Coffee has always been an important part of my family’s culture. I vividly remember my aunts and uncles sitting around my grandmother’s kitchen table sipping of piping hot cups of coffee which was always paired with fresh-baked bread with butter. My love of coffee started young and continues to this day which is why I was thrilled to partner with Café Bustelo to share a favorite recipe of mine.
Pumpkin Rice Pudding
Pumpkin Rice Pudding is perfect this time of the year and requires just a few ingredients but a whole lot of patience.
To begin, I gathered a few easy-to-find ingredients: rice, evaporated milk, 100% pure pumpkin, brown sugar, pumpkin pie spice, salt and vanilla extract.
I began by combining the rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in a medium saucepan.
From there I cooked the mixture over medium heat for 20 minutes, stirring frequently and then allowing the pudding to thicken as it cooled.
Once cooled, I spooned the mixture into individual serving cups and garnished it with chopped pecans and a cinnamon stick.
I then paired the Pumpkin Rice Pudding with Café Bustelo for a satisfying, unconventional Hispanic breakfast. With the first bite I was immediately taken back to my childhood when my own mother would serve my rice pudding for breakfast before heading off to school.
- 1 1/2 cups short or medium grain rice, uncooked
- 1 can (12 oz.) evaporated milk
- 1 cup 100% pure pumpkin
- 1 cup water
- 1/2 cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon Mexican vanilla extract
- 1/2 milk
- toasted pecans (topping, optional)
- Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat for 20 minutes, stirring frequently. Remove from heat, add vanilla extract and milk and stir. Let stand for 5-10 minutes and allow to thicken. Cool and serve in individual serving cups. Top with chopped pecans.
About Café Bustelo
When it comes to a quality coffee, no other brand comes to mind to me more than Café Bustelo. Café Bustelo has a bold, rich flavor that is delicious on its own or can stand up to milk and sugar. It is widely embraced by the Hispanic community as a high-quality coffee with deep connections to our strong, Latin culture. If you are a coffee lover and are looking to try something new, I encourage you to give Café Bustelo a try. It is available in a variety of forms at Target – ground, whole bean, brick, K-Cup Pods, and Instant. While you are there, be sure to take advantage of the Target Cartwheel offer for 10% off Café Bustelo K-Cup® Pods with the Target Cartwheel app.