Dairy Free Cinnamon Arroz Con Leche

Total time50 min

Prep time5 min

Cook time45 min

Rice simmers first with a cinnamon stick and a peel of lemon zest, soaking up all that warm, citrusy spice before the pudding-making really begins. From there it's a slow, patient simmer until every grain turns velvety and the whole pot thickens into that classic spoon-coating, ribbon-trailing consistency arroz con leche is known for. A touch of vanilla and a dissolve of sugar round it out into something silky and lightly sweet, finished with a dusting of ground cinnamon right before serving. Enjoy it warm straight from the stove, or chill it under plastic wrap for a couple of hours for a cold, custardy dessert. This one holds up beautifully in a dairy free kitchen, making it an easy classic to add to your rotation.

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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
½ cup long-grain white rice, rinsed
1 cinnamon stick
1 strip lemon zest (about 3 inches), peeled with a vegetable peeler
⅓ cup granulated sugar
¼ tsp salt
½ tsp vanilla extract

For serving

½ tsp ground cinnamon, for serving

Instructions

1
Combine the water, rinsed 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 mostly absorbed and the rice is beginning to soften, about 8–10 minutes.
2
Pour in the whole milk, add the salt, and increase the heat to medium, stirring to combine. Once the mixture reaches a gentle simmer, reduce the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the pudding is thick enough to coat the back of the spoon and a finger drawn through leaves a slow-closing line, about 30–35 minutes. Adjust the heat as needed to maintain a gentle bubble — do not let it boil hard.

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