Dairy Free Arroz Con Leche

Total time50 min

Prep time5 min

Cook time45 min

This creamy rice pudding gets its signature comfort straight from the simmer: medium-grain rice slowly absorbing a fragrant bath of cinnamon stick and lemon zest until every grain turns tender and plush. As it thickens on the stove, the sugar melts in and the whole pot turns glossy and spoon-coating, with a final splash of vanilla rounding out the flavor into something warm and nostalgic. A dusting of ground cinnamon on top adds the finishing touch, whether you serve it warm right out of the pot or chill it until cold and custardy. The lemon zest is the real secret here, lending a subtle brightness that keeps the sweetness from feeling heavy. It's a classic spoon dessert that comes together with pantry staples and a little patience, and it holds up beautifully as a dairy free treat for anyone craving that same rich, cinnamon-scented spoonful.

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Ingredients

6 servings

4 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup water
¾ cup medium-grain white rice, uncooked
1 cinnamon stick
1 strip lemon zest (about 3 inches), peeled with a vegetable peeler
½ cup sugar
¼ tsp salt
½ tsp vanilla extract

For serving

¼ tsp ground cinnamon, for serving

Instructions

1
Combine the water, rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
2
Pour in 3 cups of the milk, add the salt, and increase the heat to medium. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens and the rice is very tender, about 25–30 minutes. Adjust the heat as needed to maintain a steady, gentle bubble — do not let it boil hard.

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