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 and citrusy aroma that fills your house. Pure comfort and joy.
Many traditional recipes use sweetened condensed milk or heavy cream along with the milk.
To keep this 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. I try to look for soy milk that is unsweetened.
If you have an allergy to soy, I am sure that you could sub almond milk or oat milk. If you don’t have a soy allergy, I highly recommend making this recipe with soy 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 Arroz con Leche is definitely elevated by using the cashew cream.
I prefer to use short grain white rice for rice pudding, but lately I can’t find any at the store! I have made the recipe with long grain white rice and it works great! If you can find short grain white rice, it does make a creamier rice pudding.
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 White Rice, preferably short grain
- 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