Dairy-Free Mexican Rice Recipe Pudding
Arroz con "Leche", a creamy Mexican pudding with a twist! Vegan & gluten-free friendly, this recipe welcomes everyone to the table. Explore its rich Mexican history, secret ingredient for velvety texture, and endless flavor options - vanilla bean, cinnamon, and more! Kids will love customizing this delicious dessert.
Ingredients
- 2 cups filtered water
- 1 quart unsweetened almond milk
- 1 13.5-ounce can unsweetened coconut cream
- 1 cup arborio rice
- ½ cup coconut sugar
- 1 teaspoon ground cinnamon
- ½ cup golden raisins
- 1 vanilla bean split and scraped, or 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a medium saucepan, combine the water, almond milk, and coconut cream. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the arborio rice, coconut sugar, cinnamon, raisins, vanilla bean or extract, and salt. Stir to combine, then return to a simmer and cook, stirring consistently, for about 20 minutes, or until the rice is tender and the pudding has thickened.
- Remove from heat and let cool for at least 30 minutes before serving. The pudding will thicken as it cools.
- Serve warm or chilled, topped with additional coconut cream, chopped nuts, or fresh fruit, if desired.
Tried this recipe?Let us know how it was!