Vegan Arroz Con Leche Recipes

VEGAN ARROZ CON LECHE

Vegan Arroz con Leche image

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.

Provided by Jocelyn Ramirez

Categories snack, custards and puddings, grains and rice, dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup white short-grain or arborio rice, rinsed
5 1/2 cups unsweetened almond milk
1/2 cup raw turbinado sugar or light brown sugar
1 Ceylon cinnamon stick, whole
1 star anise
1/4 teaspoon vanilla extract
Pinch of salt
1/3 cup raisins, tightly packed
2 teaspoons ground cinnamon, preferably Ceylon, for garnish

Steps:

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

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