Vegan Cinnamon Arroz Con Leche

Total time50 min

Prep time5 min

Cook time45 min

Rice simmers with a cinnamon stick and a strip of lemon zest until every grain turns tender and fragrant, soaking up warm, cozy spice from the very first step. As the pot bubbles low and slow, the rice releases its starch and thickens into a glossy, creamy pudding you coax along with patient stirring and a wooden spoon. A touch of vanilla and dissolved sugar round out the flavor right at the end, giving the whole batch a rounded sweetness and a silky finish. Once the cinnamon stick and lemon zest are pulled out, you're left with a fragrant, spoonable pudding that's just as good dusted with cinnamon and served warm as it is chilled overnight. It's a comforting, spoon-clinging dessert that fits easily into a vegan spread, whether you're serving it in individual bowls for guests or spooning it straight from the fridge.

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Ingredients

6 servings

4 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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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