Vegan Arroz con Leche
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.
- Serves: 4 persons
- 1cup white short-grain or arborio rice, rinsed
- 5 ½cups unsweetened almond milk
- ½cup raw turbinado sugar or light brown sugar
- 1Ceylon cinnamon stick, whole
- 1star anise
- ¼teaspoon vanilla extract
- Pinch of salt
- ⅓cup raisins, tightly packed
- 2teaspoons ground cinnamon, preferably Ceylon, for garnish
Step 1Add the rice to a small pot with the almond milk, sugar, cinnamon stick, star anise, vanilla and a pinch of salt.
Step 2Heat 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.
Step 3Cook 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.
Step 4In the last 5 minutes of cooking, when most of the liquid has absorbed, remove the cinnamon stick and star anise, and add the raisins.
Step 5Garnish with a sprinkle of ground cinnamon, and serve immediately.