If you watch my Instagram stories, you know where I'm going with these ingredients. Three words: Arroz con Leche. A while back, I learned how to make Arroz con Leche from one of my aunts. I learned the labor of love that goes into making this classic dessert.
This creamy, dreamy, delicious classic dessert brings back memories of my childhood. I think of my family, my grandmother, my maternal grandmother who has passed. I think of the warm memories of my childhood. It’s nostalgic, especially when the smell of cinnamon and vanilla filled my home. In Mexico, Arroz con leche involves milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins that are soaked in sherry or rum, and nutmeg. A Bay leaf, too, or at least in the version my aunt taught me.
I had to tweak my family recipe a bit to make it dairy-free. I just switched out cow's milk with dairy-free milk and used a short grain rice instead of the traditionally used long grain rice. Because short grain rice like bomba (used in paella) or arborio (used in risotto) absorb a lot of liquid, this version didn't require too much time and stirring. the rice did all the work.The outcome was just as delicious as the dairy version Give it a try! I guarantee you won't be disappointed.
What You'll Need
1 cup uncooked Bomba or Arborio rice (risotto or paella rice)
1/8 tsp. Sea salt
2 cinnamon sticks
1 orange peel
1/2 Tbsp. vanilla extract
3 cups cashew milk or coconut milk
1 tbsp light cane sugar*
1/2 tbsp stevia*
1 bay leaf
Optional: Coconut shavings for garnish
What You'll Need To Know
1. Bring the rice, salt, cinnamon, orange peel, vanilla, and 2 cups of the cashew or coconut milk to a boil in a saucepan. Reduce to a simmer, cover, and cook for 10 minutes, or until most of the liquid has evaporated.
2. Add the sugar, remaining cashew or coconut milk, bay leaf, and cinnamon sticks. Continue to simmer on low heat and stir until thick, about 20 more minutes.
3. Remove the orange peel, then remove the saucepan from the heat and let sit for 3 minutes. If it is too thick add 1/2 cup of cashew or coconut milk
4. Sprinkle with cinnamon and serve warm.
* Alternatively you can swap out the stevia for 1/4 cup light brown cane sugar.
Recipe makes 6 servings.