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A bowl of rice pudding with cinnamon sticks

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
5 from 36 votes
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Course: Dessert
Cuisine: Mexican
Diet: Vegan
Keyword: 30 Minute Dessert
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 2 people
Calories: 579kcal
Author: Freya


  • 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 teaspoon Salt
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Cinnamon
  • teaspoon Ground Cloves
  • ¼ cup Sugar (or to taste)
  • ¼ cup Raisins (optional)


  • 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 579kcal | Carbohydrates: 57g | Protein: 6g | Fat: 40g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 626mg | Potassium: 617mg | Fiber: 2g | Sugar: 26g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 7mg