A chocolatey and vegan twist on traditional Arroz con Leche.
This recipe is inspired by on the of most popular recipes on the blog—Arroz con Leche.
Chocolate Arroz con Leche is the perfect dessert to make during the cooler months. It is also a great treat for breakfast.
This Chocolate Arroz con Leche is rich, creamy, and not overly sweet.
There are two types of chocolate used in this Arroz con Leche. The combination of Mexican chocolate and cocoa powder make this arroz con leche extra chocolatey.
In my original Arroz con Leche recipe, I used a cashew cream to make the rice pudding creamy. Even though it’s fairly easy to make the cashew cream, it can take a little longer to make since you have to soak the cashews. I wanted this chocolate rice pudding to be even easier, so I used coconut cream to create a luscious and creamy rice pudding. I also really like the combination of coconut and chocolate together.
To infuse extra flavor into the Chocolate Arroz con Leche, the rice is cooked with strips of orange zest and a cinnamon stick.
I love the combination of chocolate, orange and cinnamon together.
This is the perfect easy dessert to make on a chilly, cold night.
- 1 13.66 can Full-Fat Coconut Milk, refrigerated overnight
- 1 Cup Short Grain White Rice
- 2 Cups Water
- 3 Cups Almond Milk
- ¼ Tsp Sea Salt
- 2 Long Strips Orange Zest
- 1 Large Cinnamon Stick, preferably Mexican Canela
- ⅓ Cup Sugar
- 1-2.7 ounce Mexican Chocolate Disk, broken up into pieces
- 1 Tsp Vanilla Extract
- At least 24 hours before you plan on making the arroz con leche, place the can of full-fat coconut milk in the fridge. This will help to separate the coconut cream from the liquid.
- When you are ready to make the arroz con leche, take the can of coconut milk out of the fridge. Scoop out the coconut cream; saving the liquid from other recipe.
- 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 almond milk, sea salt, orange zest, cinnamon stick and the coconut cream. Bring tp a boil over medium heat, add in the sugar and chopped Mexican chocolate. 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 carefully take out the orange zest and cinnamon stick. Add the vanilla extract; stir.
- Let the rice cool a few minutes before serving.