Vegan Cinnamon 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
- 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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