Arroz con leche is a beloved traditional dessert that brings warmth and comfort with every spoonful. This creamy rice pudding, infused with cinnamon and citrus zest, is a staple in many Latin American households.
But what if you want to enjoy this classic treat without dairy? Our vegan arroz con leche recipe is here to satisfy your cravings with all the rich, velvety goodness—completely plant-based!
Using coconut milk and natural sweeteners, this recipe is not only delicious but also easy to make and perfect for those following a vegan or lactose-free diet.
Whether you’re new to vegan cooking or simply looking to switch up your dessert routine, this arroz con leche is a must-try. It’s a perfect blend of creamy textures and aromatic spices, ideal for cozy nights or festive gatherings.
Let’s dive into this delightful recipe that promises to become a family favorite!
Why You’ll Love This Recipe
This vegan arroz con leche is a fantastic twist on a traditional favorite. Here’s why it stands out:
- Rich and Creamy: Thanks to coconut milk, the pudding is luxuriously creamy without any dairy.
- Simple Ingredients: Made with pantry staples, it’s easy and accessible for home cooks of all levels.
- Customizable: You can adjust sweetness, spice, and thickness to suit your taste.
- Comforting and Nourishing: A warm, satisfying dessert that’s gentle on the stomach and perfect year-round.
Ingredients
- 1 cup short-grain white rice (rinsed)
- 4 cups coconut milk (full-fat for best creaminess)
- 1/2 cup organic cane sugar or maple syrup
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1 strip lemon or orange zest (optional but recommended)
- Pinch of salt
- Ground cinnamon for garnish
- Optional toppings: toasted coconut flakes, chopped nuts, or raisins
Equipment
- Medium saucepan with lid
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Fine mesh strainer (for rinsing rice)
- Serving bowls or ramekins
Instructions
- Rinse the rice: Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents clumping.
- Combine ingredients: In your medium saucepan, add the rinsed rice, coconut milk, cinnamon stick, lemon or orange zest, and a pinch of salt.
- Cook the rice: Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
- Simmer gently: Reduce the heat to low, cover partially with the lid, and let it simmer for about 30-40 minutes. Stir every 5-7 minutes to keep the rice from sticking and to check the texture.
- Add sweetener and vanilla: Once the rice is tender and the mixture thickened, stir in the sugar (or maple syrup) and vanilla extract. Cook for another 5 minutes, stirring frequently.
- Adjust consistency: If the pudding is too thick, add a splash of coconut milk or water and stir well. If too thin, continue simmering uncovered until desired thickness is reached.
- Remove flavorings: Take out the cinnamon stick and citrus zest strip before serving.
- Serve warm or chilled: Spoon the arroz con leche into bowls and garnish with a sprinkle of ground cinnamon. Add optional toppings if desired.
Tips & Variations
Make it your own! Feel free to swap coconut milk for almond or oat milk for a different flavor profile.
You can also play with spices—try adding a pinch of nutmeg or cardamom for an exotic twist.
- For a creamier pudding: Stir in a splash of coconut cream at the end.
- Sweetener swaps: Use agave syrup, brown sugar, or date syrup as alternatives.
- Add fruit: Stir in raisins, chopped mango, or toasted coconut flakes before serving to add texture and flavor.
- Make it gluten-free: This recipe is naturally gluten-free—just be sure to check your vanilla extract.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of plant milk.
Nutrition Facts
| Nutrient | Amount per serving (1 cup) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45 g |
| Fat | 6 g |
| Saturated Fat | 5 g |
| Protein | 3 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 40 mg |
Serving Suggestions
Arroz con leche is wonderfully versatile and pairs beautifully with a variety of accompaniments. Serve it warm for a cozy dessert on chilly evenings, or chilled as a refreshing treat in warmer weather.
Top it with a sprinkle of cinnamon or nutmeg to enhance the spice notes. For extra indulgence, add toasted coconut flakes or chopped pistachios for texture.
You can even pair it with fresh fruit like mango or berries for a fresh contrast.
Looking for more delicious vegan desserts? Check out our Kodiak Banana Muffins Recipe or the refreshing Lavender Frappe Recipe for more plant-based inspiration.
Conclusion
This vegan arroz con leche recipe brings together the best of tradition and modern plant-based cooking. It’s creamy, comforting, and packed with warm spices that make every bite feel like a hug in a bowl.
Easy to prepare with simple ingredients, it’s an excellent dessert for both everyday meals and special occasions.
Whether you’re vegan, lactose-intolerant, or simply love trying new recipes, this arroz con leche will quickly become a staple in your kitchen. Don’t forget to experiment with toppings and spices to make it uniquely yours!
Ready to explore more delicious recipes? Try the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or indulge in the sweet delight of the Glazed Twist Donut Recipe next.
Happy cooking and enjoy your vegan arroz con leche!
📖 Recipe Card: Arroz con Leche Recipe Vegan
Description: A creamy and comforting vegan version of the classic Latin American rice pudding made with coconut milk and cinnamon. Perfect as a dessert or a sweet snack.
Prep Time: PT10M
Cook Time: PT40M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 1 cup long grain white rice
- 4 cups coconut milk
- 1 cup water
- 3/4 cup organic cane sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground cinnamon for garnish
Instructions
- Rinse the rice under cold water until water runs clear.
- In a large saucepan, combine rice, coconut milk, water, cinnamon stick, and salt.
- Bring to a boil over medium heat, then reduce to low and simmer.
- Cook uncovered, stirring occasionally, until rice is tender and mixture is creamy, about 35 minutes.
- Remove from heat and stir in sugar and vanilla extract.
- Let cool slightly, then discard cinnamon stick.
- Serve warm or chilled, sprinkled with ground cinnamon.
Nutrition: Calories: 210 | Protein: 3g | Fat: 7g | Carbs: 34g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Arroz con Leche Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan version of the classic Latin American rice pudding made with coconut milk and cinnamon. Perfect as a dessert or a sweet snack.”, “prepTime”: “PT10M”, “cookTime”: “PT40M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup long grain white rice”, “4 cups coconut milk”, “1 cup water”, “3/4 cup organic cane sugar”, “1 cinnamon stick”, “1 tsp vanilla extract”, “1/4 tsp salt”, “Ground cinnamon for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse the rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “In a large saucepan, combine rice, coconut milk, water, cinnamon stick, and salt.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil over medium heat, then reduce to low and simmer.”}, {“@type”: “HowToStep”, “text”: “Cook uncovered, stirring occasionally, until rice is tender and mixture is creamy, about 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in sugar and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly, then discard cinnamon stick.”}, {“@type”: “HowToStep”, “text”: “Serve warm or chilled, sprinkled with ground cinnamon.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “3g”, “fatContent”: “7g”, “carbohydrateContent”: “34g”}}
