Creamy Vegan Arroz con Leche: A Dreamy Dairy-Free Treat (Print Version)
Enjoy Creamy Vegan Arroz con Leche! This dairy-free rice pudding is a sweet, comforting hug in a bowl, perfect for any time. Easy to make!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Latin American
Dietary: Dairy-Free, Vegan
# Ingredients:
→ Base Ingredients
01 -
1 cup short-grain white rice (like Arborio or bomba)
02 -
2 cups water
03 -
Pinch of salt
04 -
2 (13.5 oz) cans full-fat coconut milk
05 -
2 cups unsweetened plant milk (almond or soy work great)
→ Sweeteners & Flavor Boosters
06 -
½ cup granulated sugar (or to taste)
07 -
2 cinnamon sticks
08 -
1 teaspoon pure vanilla extract
→ Finishing Touches
09 -
Ground cinnamon, for dusting
10 -
Optional: Fresh berries, toasted coconut flakes, or chopped nuts for garnish
# Instructions:
01 -
Okay, first up, rinse that rice under cold water until it runs clear. This step is crucial, hon, because it washes away excess starch, which helps prevent a gummy texture. I always do this in a fine-mesh sieve, watching the cloudy water turn clear. It's a small thing, but it makes a big difference in the final creamy vegan arroz con leche texture, so don't skip it like I once did, leading to a slightly clumpy situation.
02 -
In a heavy-bottomed saucepan, combine your rinsed rice, water, a pinch of salt, and the cinnamon sticks. Bring it to a gentle simmer over medium heat. This is where the magic starts to happen; you'll notice the rice slowly absorbing the water. Keep an eye on it, stirring occasionally so it doesn't stick. I usually set a timer because, let's be real, I get easily distracted!
03 -
Once most of the water is absorbed, pour in the full-fat coconut milk, plant milk, and sugar. Stir everything together gently. The aroma of coconut and cinnamon starts to fill the kitchen, which is honestly one of my favorite parts. Keep the heat low to medium-low, you want a gentle simmer, not a rolling boil. Don't rush it!
04 -
Now for the patient part. Let the creamy vegan arroz con leche simmer, uncovered, for about 30-40 minutes, stirring frequently. This is where the rice fully softens and the pudding thickens beautifully. I usually pull up a chair and watch it, stirring every few minutes. If you don't stir enough, it can stick and scorch, a mistake I learned the hard way once, ruining a whole batch!
05 -
When the rice is tender and the pudding has reached your desired creamy consistency – it should be thick but still pourable – remove it from the heat. Take out the cinnamon sticks (they've done their job!). Stir in the vanilla extract. The warmth of the pudding really brings out the vanilla's fragrance; it's just lovely.
06 -
Ladle your warm, creamy vegan arroz con leche into bowls. This is where you can get creative! Sprinkle with ground cinnamon, maybe a little zest, or even some fresh berries. It should look inviting, smell like sweet cinnamon, and taste like pure comfort. I always taste-test a spoonful right from the pot, because, well, quality control!
# Notes:
01 -
Always rinse your rice under cold water until it runs clear to avoid a gummy texture.
02 -
For the best creamy texture, use full-fat canned coconut milk, trust me on this one.
03 -
If the pudding gets too thick while cooking, just add a splash more plant milk until it's perfect.
04 -
This creamy vegan arroz con leche is divine warm, but also surprisingly good chilled with a sprinkle of berries.
# Tools You'll Need:
01 -
Heavy-bottomed saucepan
02 -
fine-mesh sieve
03 -
whisk
04 -
ladle
# Nutrition Facts (Per Serving):
Calories: 375 kcal
Total Fat: 18 g
Total Carbohydrate: 55 g
Protein: 6 g