Vegan arroz con leche

This vegan Arroz con Leche Mexican rice pudding recipe is perfect for everyone who follows a plant-based diet and for vegetarians and omnivores. It is delicious.

This Arroz con Leche recipe is made with dairy-free milk, with hints of cinnamon and lime. It is creamy, delicious, and perfect for any occasion.

vegan mexican rice pudding

What is arroz con leche?

Arroz con Leche (Mexican rice pudding) is a classic recipe from Mexican Cuisine. It is a classic dessert that all Mexicans love, and each family has its special way of doing it.

The Mexican Arroz con Leche traditional recipe uses evaporated milk and condensed milk, lime zest, cinnamon, and raisins. To make this 100% vegan recipe, I am using coconut milk.

This vegan recipe is creamy, sweet, velvety, and delightful! The flavors transported me to when I was a girl. At the end of each meal, my house always had dessert. This was one of my favorites.

Ingrediets

  • Rice. Traditionally this dessert is made with white rice, but you can make it with any rice you like.
  • Coconut milk, I like to use canned coconut whole fat milk because it will give us a more luscious dessert. You can use any other dairy-free milk like almond or oat milk.
  • Cinnamon stick. It has to be a cinnamon stick to really flavor the rice.
  • Sugar. I like to use cane sugar.
  • Raisins
  • Lime or lemon zest
ingredients dor mexican rice pudding, vegan arroz con leche

How to make Arroz con Leche?

  • Put the rice and cinnamon stick with the two cups of water in a four qt. saucepan at medium-low heat. Cover and let for 15 minutes or until the rice is al dente.
  • When the rice is almost ready (there will still be a bit of liquid in the pot), add the sugar and two cups of coconut milk. Let it simmer for ten more minutes until the rice is thoroughly cooked and the sugar is dissolved.
  • Add the raisins and lemon zest. Cover and let it sit until it is room temperature, stir from time to time. You are looking for a sticky, pudding-like consistency.
  • Serve warm or at room temperature, and finish with a sprinkle of ground cinnamon.

TIPS & Tricks

  • Use brown rice. When we use brown rice, we eat whole grain, which is full of fiber and nutrients. White rice no longer has those wonderful nutrients that brown rice has.
  • Lime or lemon? Both are amazing. Let me give you a tip if one of your kids finds a piece of lemon zest or a slice of cinnamon in their dessert.
  • Too dry? If you feel it is too dry add more milk, it all depends on how thick or runny you like the rice pudding.
  • Be careful and stir constantly so it doesn’t stick to the pot.
  • Other Mexican desserts: spicy vegan chocolate mousse, strawberries and cream, strawberry-mango paletas
vegan mexican rice puddding

Other vegan recipes that you may like:

vegan mexican rice pudding

Vegan Mexican Rice pudding

Alejandra Graf
This vegan Mexican rice pudding recipe is perfect for everyone, for all the people that follow a plant-based diet, for vegetarians and omnivores. It is delicious creamy amd tangy. It is perfect as a dessert, treat or even breakfast.
4.50 de 2 votos
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine Mexican
Servings 6 people
Calories 366 kcal

Equipment

  • 4-qt stock pot

Ingredients
  

  • 1 cup rice
  • 2 cups water
  • 2 cups coconut milk
  • 1 stick cinnamon
  • ¼ cup cane sugar
  • 1 cup raisins
  • ½ teaspoon lime or lemon zesst

Instructions
 

  • Put the rice and cinnamon stick with the two cups of water in a 4 qt. saucepan at medium-low heat. Cover and let for 15 minutes or until the rice is al dente.
  • When the rice is almost ready (there will still be a bit of liquid in the pot), add the sugar, and two cups of coconut milk. Let it simmer for 10 more minutes until the rice is completely cooked and the sugar is dissolved.
  • Add the raisins and lemon zest. Cover and let it sit until it is room temperature. You are looking for a sticky, pudding-like consistency.
  • Serve warm or at room temperature, and finish with a sprinkle of ground cinammon.

Notes

Keep in the fridge and reheat the leftovers.

Nutrition

Serving: 1servingCalories: 366kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 22mgPotassium: 404mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 2mgCalcium: 37mgIron: 3mg
Keyword mexican rice puuding, vegan arroz con leche, vegan rice pudding

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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