Vegan Arroz con Leche (Mexican Sweet Rice)
A deliciously creamy rice dessert, gently spiced with cinnamon, ginger and cloves and cooks much quicker than a baked rice pudding
Ingredients
- ½ cup Long Grain Rice - You can also use Arborio or Basmati rice but not, under any circumstances, Easy-Cook. It will turn to mush.
- 13 oz Coconut Milk - can
- ¼ cup Non-Dairy Milk
- ½ tsp Salt
- ¼ tsp Ground Ginger
- ¼ tsp Cinnamon
- 1/8 tsp Ground Cloves
- ¼ cup Sugar - (or to taste)
- ¼ cup Raisins - (optional)
Instructions
- Gently heat the Coconut Milk and non-dairy milk in a medium saucepan until it starts to simmer.
- Stir in the rice, spices, salt, sugar and raisins (if using).
- Cover and turn down to the lowest heat setting. Give it a stir every so often so make sure it doesn't stick.
- Cook until the rice is tender and the sauce is thickened. If the rice seems like it is absorbing too much liquid and is getting too thick, add a little more milk.
- Serve dusted with a little more cinnamon.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Arroz con Leche (Mexican Sweet Rice)
Amount per Serving
Calories
579
% Daily Value*
Fat
40
g
62
%
Saturated Fat
35
g
219
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
626
mg
27
%
Potassium
617
mg
18
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
117
IU
2
%
Vitamin C
5
mg
6
%
Calcium
88
mg
9
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.