Arroz con Leche {Mexican Rice Pudding}
Prep time
Cook time
Total time
A Vegan twist on a classic Mexican & Latin dessert: Arroz con Leche. Non-Dairy Milk and Cashew Cream create an ultra creamy consistency in this rice pudding. While making the Arroz con Leche, your house will be filled with a warm & citrusy aroma!
Recipe type: Dessert; Breakfast
Cuisine: Mexican; Latin
Serves: 6
  • ¾ Cup Raw Cashews
  • ½ Cup Water
  • 1 Cup Short Grain White Rice
  • 2 Cups Water
  • 3 Cups Soy Milk
  • ¼ Tsp Sea Salt
  • 2 Long Strips Orange Zest
  • 1 Large Cinnamon Stick, preferably Mexican Canela
  • ⅓ Cup Sugar
  • Ground Cinnamon, preferably Mexican Canela for garnish
  1. Soak the cashews in water for at least 2 hours. Drain the cashews and transfer to a blender. Add the ½ cup of water and blend until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and take out the orange zest and cinnamon stick. Let the rice cool a few minutes before serving.
  6. Transfer to serving bowls and top with ground cinnamon.
Adapted from Fany Gerson's Arroz con Leche recipe in My Sweet Mexico
Recipe by Thyme & Love at