Vegan Arroz Con Leche: Creamy Dairy-Free Rice Pudding (Print Version)

Vegan Arroz Con Leche is a dreamy, dairy-free rice pudding. This recipe brings back childhood memories with its rich, cinnamon-spiced warmth. So comforting!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Spanish/Latin American
Dietary: Vegan, Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 1 cup short-grain white rice (like Arborio or Calasparra)
02 - 2 cans (13.5 oz each) full-fat coconut milk
03 - 2 cups unsweetened almond milk
04 - 1/2 cup granulated sugar (plus more to taste)

→ Flavor Boosters

05 - 2 cinnamon sticks
06 - 1 strip lemon peel (about 2 inches long)
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Finishing Touches

09 - Ground cinnamon, for garnish

# Instructions:

01 - First things first, grab your short-grain rice and give it a good rinse under cold water. You're washing away some of that extra starch, which helps prevent it from getting *too* gummy. I usually just swish it around in a sieve until the water runs mostly clear. Then, into a heavy-bottomed pot it goes – this pot is your best friend for preventing sticking, honestly.
02 - Pour in your coconut milk, almond milk, and half of the granulated sugar. Add the cinnamon sticks and that little strip of lemon peel. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. You want to see tiny bubbles, not a rolling boil! This step is where the magic starts, infusing the milks with those lovely spices. I often stand there just smelling it, it's heavenly.
03 - Now, stir in your rinsed rice. Reduce the heat to low, cover the pot, and let it gently simmer for about 20-25 minutes. This is crucial for the rice to cook through and absorb all that creamy liquid. Check it periodically, giving it a stir every 5-7 minutes to prevent sticking – this is where I usually get distracted and almost forget!
04 - Once the rice is tender and most of the liquid has been absorbed, it's time for the final sweet touches. Remove the cinnamon sticks and lemon peel – you've extracted all their goodness. Stir in the remaining granulated sugar and the vanilla extract. Give it a good, gentle stir until everything is combined and the sugar has dissolved.
05 - Keep cooking uncovered on low heat for another 10-15 minutes, stirring frequently. This is where your Vegan Arroz Con Leche really thickens up into that luscious, creamy pudding texture. It might look a bit runny at first, but trust the process! It will get there, I promise. You'll start to see it clinging to the back of your spoon.
06 - Once it's reached your desired creaminess (it will thicken more as it cools, remember!), remove it from the heat. Let it rest for about 10 minutes, covered, just to let all those flavors meld together. Spoon it into bowls, sprinkle with a generous dusting of ground cinnamon, and serve warm or chilled. It's pure comfort, either way!

# Notes:

01 - Always use a heavy-bottomed pot and stir frequently to prevent scorching.
02 - This Vegan Arroz Con Leche actually tastes even better the next day, so it's a fantastic make-ahead dessert.
03 - If you don't have almond milk, unsweetened oat milk or soy milk work wonderfully too.
04 - For an extra touch, I sometimes add a star anise to the simmering milk for a fragrant warmth.

# Equipment Needed:

01 - Heavy-bottomed pot
02 - sieve
03 - measuring cups
04 - measuring spoons
05 - wooden spoon

# Nutrition (Per Serving):

Calories: 410
Total Fat: 22g
Total Carbohydrate: 50g
Protein: 6g

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