Creamy Vegan Arroz con Leche: A Dairy-Free Dream (Print Version)

Discover how to make Creamy Vegan Arroz con Leche! This sweet, plant-based rice pudding is comforting and easy. Perfect for a nostalgic, dairy-free dessert.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Spanish, Latin American
Dietary: Vegan, Dairy-Free, Plant-Based

# Ingredients:

→ Base Ingredients

01 - 1 cup short-grain white rice (like Arborio or bomba)
02 - 2 cups water
03 - 1 (13.5 oz) can full-fat coconut milk
04 - 2 cups unsweetened plant milk (almond or soy)

→ Sweeteners & Thickeners

05 - 1/2 cup granulated sugar (or to taste)

→ Flavor Boosters

06 - 2 cinnamon sticks
07 - 1-2 strips lemon peel (no white pith)
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

→ Finishing Touches

10 - Ground cinnamon, for dusting

# Instructions:

01 - First up, grab a good, heavy-bottomed saucepan—honestly, it makes all the difference for preventing sticking. Rinse your short-grain rice under cold water until it runs clear. Don't skip this; it gets rid of extra starch and helps prevent a gummy texture. Now, combine the rinsed rice with water and a pinch of salt. Bring it to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for about 10-12 minutes. You want the rice to be just barely tender, not fully cooked, with most of the water absorbed. I always peek a little too early, impatient as I am, but trust the process!
02 - Once most of the water is absorbed, uncover the pot. Now, pour in your full-fat coconut milk and plant milk. Add the cinnamon sticks and the lemon peel. Stir everything gently. Bring the mixture back to a very gentle simmer over medium-low heat. This is where the magic starts to happen! You'll begin to smell that incredible, warming aroma of cinnamon and a hint of lemon. Don't crank the heat too high, or you’ll risk scorching the bottom. I learned that the hard way, and burnt rice pudding is just sad.
03 - Reduce the heat to low and let your Creamy Vegan Arroz con Leche gently simmer, uncovered, for about 30-40 minutes. You need to stir it frequently, especially towards the end, to prevent sticking and encourage that lovely creaminess. This is not a "set it and forget it" kind of dish, hon! The rice will absorb the liquid and release its starches, thickening the pudding. It should look rich and luscious, not soupy. This is the stage where the kitchen starts to smell absolutely divine!
04 - Once the rice is tender and the pudding has thickened to your liking, remove the pot from the heat. Carefully take out the cinnamon sticks and lemon peel—you don't want to bite into those! Stir in the granulated sugar until it’s fully dissolved. Taste it and adjust the sweetness if needed. Now, add the vanilla extract. Give it one last gentle stir. The pudding should be thick but still pourable, with a beautiful creamy sheen. It’s almost ready for your spoon!
05 - Transfer the Creamy Vegan Arroz con Leche to a large bowl or individual serving dishes. Let it cool at room temperature for about 15-20 minutes. As it cools, it will continue to thicken significantly. This is important for that perfect texture. I've been too eager to eat it warm and found it a bit too loose, so patience is a virtue here. You'll see it transform into that lovely, dense pudding consistency.
06 - Once cooled, sprinkle a generous amount of ground cinnamon over the top of your Creamy Vegan Arroz con Leche. This adds a beautiful visual appeal and an extra kick of spice. You can serve it slightly warm or chilled, depending on your preference. I love it chilled on a hot day, but there’s something so comforting about a slightly warm bowl. Sometimes I add a dash of fresh lemon zest too, just for an extra pop of brightness!

# Notes:

01 - Always use full-fat coconut milk; the light version just won't give you the same rich creaminess.
02 - Stir, stir, stir! Frequent stirring, especially during the simmering stage, prevents sticking and helps release starch for a truly creamy texture.
03 - Don't rush the cooling process; the pudding thickens considerably as it cools, so be patient for the best consistency.
04 - For an extra touch, try serving it with fresh berries or a dollop of vegan whipped cream.

# Equipment Needed:

01 - Heavy-bottomed saucepan
02 - measuring cups and spoons
03 - whisk or spoon
04 - airtight containers for storage.

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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