ARROZ CON LECHE😍

You know I couldn’t let you guys go through this 1 week gluten free challenge without a dessert right? One of my favorite desserts in the whole world turned vegan, but shh don’t tell your families until they’ve tried it, I promise they’ll never tell ;) Almost TOO GOOD TO BE TRUE, SPRINT to make this ASAP, because you’re gonna love it!

Tips:

• There are very few ingredients to this recipe, but they’re not the easiest to find in stores. However! They ARE the easiest to find online, which means you can order in your pajamas and have all the ingredients you need delivered to your door in no time! 

• Let’s talk about rice - to get the right texture, I wanted a rice that was ultra creamy on it’s own, which means less actual cream to get the right flavor and texture (healthy win yay!). To get this, I followed a more risotto type style to making this Arroz con Leche, which starts with the right kind of rice. You want to look for a short grain rice here, like bomba, arborio, or what I used - Sweet Rice (also called glutinous rice (still gluten free) or sticky rice). It gets the perfect texture and is ultra creamy without having to overload the recipe with cream. You can find the rice I used here.

• Arroz con Leche wouldn’t be what it is without sweetened condensed milk, and luckily I found a vegan version made with coconut milk on Amazon here.

• The best vegan cream substitute I have found in terms of consistency and flavor has to be Nutpods. Almond milk or coconut milk don’t have the right consistency, but you could potentially try with oat milk or macadamia, but I highly recommend trying with nutpods. You can use either the cinnamon swirl or original flavor in this, which can be found here.

• If you don’t have vegan restrictions, you can also use regular sweetened condensed milk and half & half.

Alright let’s get started!

Serves 4-5.

Ingredients:

For the Vegan Arroz con Leche:

• 1 cup sweet rice (sticky rice), bomba rice, or arborio rice (linked here)

• 2 cups Nutpods, macadamia nut milk, or oat milk (linked here)

• 6 oz sweetened condensed coconut milk (linked here)

• 1 cup water

• 1 cinnamon stick

• Cinnamon for topping

Directions:

For the Vegan Arroz con Leche:

• Rinse the rice a few times in a colander until the water runs off clear.

• Add the rice, cinnamon stick, and water to a small pot and bring to a boil.

• Simmer 2-3 minutes until the water has dissolved.

• On low heat, add in ½ cup nutpods and stir. Simmer on low, stirring frequently until liquid has almost all absorbed.

• Once liquid has absorbed, add in another ½ cup nutpods and the sweetened condensed coconut milk.

• Stir frequently until all liquid has absorbed. Add another ½ cup nutpods and simmer until absorbed. Add another the last of the nutpods and simmer until absorbed.

• Taste the rice - it should be tender at this point. If it’s not, add another splash of water and simmer until cooked.

• Serve in individual bowls and top with more cinnamon. Can be served warm or cold. Enjoy!

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