Vegan Arroz con Leche

By Jocelyn Ramirez

Updated January 20, 2022

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
Media 1 of 1
Total Time
25 to 40 minutes
Rating
4(213)
Comments
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Rice is a grain enjoyed around the world, and it’s typically eaten in savory forms. In this recipe, sweetened grains are cooked until creamy with almond milk, raisins, star anise, vanilla and flaky Ceylon cinnamon, which is commonly used in Mexican cooking. (Ceylon cinnamon is preferred to the other varieties for it’s sweet, delicate flavor.) This warm and comforting dessert is easily pulled together with ingredients likely already in your pantry.

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Ingredients

Yield:4 to 6 servings

  • 1 cup white short-grain or arborio rice, rinsed

  • 5 ½ cups unsweetened almond milk

  • ½ cup raw turbinado sugar or light brown sugar

  • 1 Ceylon cinnamon stick, whole

  • 1 star anise

  • ¼ teaspoon vanilla extract

  • Pinch of salt

  • ⅓ cup raisins, tightly packed

  • 2 teaspoons ground cinnamon, preferably Ceylon, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

54 grams carbs; 252 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 184 milligrams sodium; 4 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the rice to a small pot with the almond milk, sugar, cinnamon stick, star anise, vanilla and a pinch of salt.

  2. Step 2

    Heat over medium until it begins to simmer, then reduce to medium-low, stirring occasionally to make sure the rice does not stick to the bottom of the pot.

  3. Step 3

    Cook for a total of 20 to 25 minutes if using short grain white rice, or 35 to 40 minutes if using arborio. The rice should be tender and look creamy and thick.

  4. Step 4

    In the last 5 minutes of cooking, when most of the liquid has absorbed, remove the cinnamon stick and star anise, and add the raisins.

  5. Step 5

    Garnish with a sprinkle of ground cinnamon, and serve immediately.

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Ratings

4 out of 5
213 user ratings
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Comments

Tim

Yes, this a recipe for rice pudding, I don't know why they just don't call it what it is. Also, almond milk has virtually no nutritional value, and growing almonds is very water intensive. The are other "milk" substitutes that would work as well.

aidan

Made with 1.5 cup full fat coconut milk and 4 cups rice milk and ratio turned out good. Very easy and would make again

maita

Hmmmm, I prefer the recipe of arroz con leche: rice, milk and, sugar and enough milk in order not to have a pudding but arroz con leche! Of course, you add a vanilla bean or a bit of a lemon rind.

MiJo

Loved this: I didn't have almond milk so made with 1/2 oat milk and 1/2 regular milk. Delicious.

BJ

Can this recipe be made with long grain brown rice? If so, how is texture and/or flavor altered? This is the only rice I keep on hand.

Betsy

BJ-- I think you could make it with long grain brown rice if you increased the liquid and cooked it a lot longer. The result would necessarily be different as the flavor of brown rice is different than white, but it probably still be tasty. You could try doing it in a pressure cooker or instantpot.

TW

Made this with 1.5 cups of coconut milk + 4 cups of Chobani oat milk and the balance was really nice. Rich and creamy without the coconut flavor showing up. I also added extra vanilla because 1/4 tsp seemed like so little. The rice pudding looked lovely speckled with vanilla bean.

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