Vegan Arroz Con Leche
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Learn more →Ingredients
6 servings
- 4 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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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