Easy Vegan Arroz con Leche Recipe (Mexican Rice Pudding)
This easy vegan arroz con leche recipe, or Mexican rice pudding, is a classic Mexican dessert. It’s creamy, sweet, and can be served chilled or warm. Plus it’s also a budget friendly dessert the whole family will love.
Cuisine: Mexican, Mexican vegan, vegan
Keyword: arroz con leche, mexican rice pudding, rice, vegan dessert
Author: Nancy Lopez & MexicanMadeMeatless.com
1cuplong grain rice
1wholecinnamon stickcanela or Ceylon
2 1/2cupsof water
3cupsalmond milk unsweetened & unflavored
⅓cupraw cane sugar
1/4cupraisinsor to taste
In a large pot add the rice, cinnamon stick then pour in the water. Turn the heat to medium heat and allow the water to come to a boil. Turn the heat to low, cover the pot and simmer for about 10 minutes. Allow to simmer until nearly all of the water has been absorbed and the rice is tender.
Once the rice is tender then you can pour in the vegan sugar or sweetener of choice, the raisins, almond milk or dairy milk of your choice. Put the lid back on the pot, turn the heat to a low simmer and cook for 8 more minutes or until the rice and the raisins is nice and plump. The milk will have thickened up and not be as thin.
Stir now and then to make sure it has not stuck to the bottom of the pot. Carefully without burning yourself taste the arroz con leche and adjust either the cooking time or adding more sweetener or extra milk to make it thinner or thicker.
Once cooked you can remove from the stove and allow this creamy vegan rice pudding to come to room temperature before either serving or storing in an airtight container. Serve with a generous sprinkle of cinnamon.
Please note that as the rice sits it will absorb more of the milk. Add a bit more when reheating to thin down again.Instead of almond milk you could use any of the following vegan non-dairy milk of your choice: soy milk, coconut milk, cashew milk, oat milk — oat will probably give you the creamiest option.