Vegan Rice Pudding

Inspired by the Spanish dessert Arroz con Leche, this vegan rice pudding is super creamy and delicately flavoured with cinnamon and citrus. It can be served hot or cold.

Cook Time: 30

Total Time: 30

Servings: servings

Ingredients

½ cup (100 g) white short grain rice
1 cup (240 ml) water
2 pieces (2 pieces) orange peel organic, unwaxed
2 pieces (2 pieces) lemon peel organic, unwaxed
2 cups (480 ml) plant milk oat, soya, ...
1 tsp (1 tsp) cinnamon plus more for dusting
¼ cup (50 g) sugar

Instructions

Add rice to a sauce pan with the water and lemon and orange peel.
Bring to a boil and simmer on low heat for 10 minutes, covered with a lid.
Add the plant milk and cinnamon.
On medium heat, simmer for another 15 minutes with the lid off. Stir often.
Stir in the sugar and keep simmering for a couple more minutes, until the sugar is dissolved and the rice pudding is thick and creamy to your taste.

Serving

Divide the rice pudding up into small bowls or ramekins.
You can serve arroz con leche hot, or chill it in the fridge and serve cold and firm.

Notes

Can I use long grain rice?

The recipe will still work if you use long grain rice. Just know that short grain rice gets more creamy. Short grain rice is also what is traditionally used in this Spanish rice pudding.

Can I use pre-cooked rice?

You can use leftover ready-cooked rice instead of uncooked rice. Use three times the volume (or weight) of cooked rice as you would for uncooked rice (e.g. 1 ½ cups instead of ½ cup). Just start at step 3, also adding the citrus peel, along with the rice, plant milk and cinnamon to the sauce pan. Bring to a simmer, and take it from there.

Nutrition

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