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
2
people
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.