Now that the nights have gotten much cooler here in Mexico, I am craving warm + comforting dishes. Arroz con Leche is the perfect dessert for cooler months; it is also a great treat for breakfast. Arroz con Leche is a traditional Latin American dessert that translates to rice with milk. It is typically made with rice, milk, sugar and cinnamon.
Arroz con Leche is a very easy dessert to make. The best part of making this recipe is the warm + citrusy aroma that fills your house. Pure comfort + deliciousness.
Many traditional recipes use sweetened condensed milk or heavy cream along with the milk. To keep my Arroz con Leche Vegan, I used soy milk in place of dairy milk. I happen to really love the flavor and consistency of using soy milk in my desserts; however if you have an allergy to soy, I am sure that you could sub in Almond Milk.
To create a creamy and rich texture to the pudding, a simple cashew cream is used. Using the cashew cream does take some planning in advance since you have to soak the cashews; however it is worth it. The texture of the Vegan Arroz con Leche is definitely elevated by using the cashew cream.
If you find yourself looking for a different dessert during the holidays, I hope that you will try making this Vegan Arroz con Leche. It is perfect this time of year.
- 3/4 Cup Raw Cashews
- 1/2 Cup Water
- 1 Cup Short Grain White Rice
- 2 Cups Water
- 3 Cups Soy Milk
- 1/4 Tsp Sea Salt
- 2 Long Strips Orange Zest
- 1 Large Cinnamon Stick, preferably Mexican Canela
- 1/3 Cup Sugar
- Ground Cinnamon, preferably Mexican Canela for garnish
- Soak the cashews in water for at least 2 hours. Drain the cashews and transfer to a blender. Add the 1/2 cup of water and blend until smooth. Set aside.
- Heat a large saucepan or pot over medium heat and add the rice and 2 cups water. Bring to a boil and cook until most of the water has evaporated, stir often, about 5 minutes.
- When most of the water has evaporated, add the soy milk, sea salt, orange zest, cinnamon stick and the blended cashew cream. Bring a boil over medium heat, add in the sugar. Reduce to a low simmer.
- Stir the rice often, making sure that the rice doesn't stick to the bottom of the pan. Cook until the rice is tender, about 20-30 minutes.
- Remove from heat and take out the orange zest and cinnamon stick. Let the rice cool a few minutes before serving.
- Transfer to serving bowls and top with ground cinnamon.
Adapted from Fany Gerson's Arroz con Leche recipe in My Sweet Mexico