Vegan Arroz con Leche
Arroz con Leche is one of Spain’s most beloved traditional desserts: soft, creamy rice simmered slowly with milk, sugar, and warm cinnamon until rich and comforting. This fully vegan version replaces dairy milk entirely with plant‑based alternatives, keeping the same smooth texture, gentle sweetness, and iconic aromatic flavour — no eggs, butter, or animal products required. It tastes just as indulgent, warm or chilled.
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Time
50 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 150 g short‑grain rice (Arborio or round pudding rice works best)
- 800–900 ml unsweetened plant milk (oat, almond, or coconut milk — oat gives the most authentic texture)
- 80–100 g sugar or coconut sugar (adjust to taste)
- 1 cinnamon stick,, 1 strip lemon zest (only the yellow part, no white pith)
- 1 tsp pure vanilla extract,, Pinch of fine salt
- #To Serve;
- Ground cinnamon for dusting
- Optional: extra lemon zest, toasted nuts, or fresh fruit
👩‍🍳 Instructions
- 1
Simmer base: Rinse the rice briefly. Place in a heavy‑bottomed pot with 700 ml of the milk, cinnamon stick, lemon zest, and salt. Bring to a gentle simmer over medium‑low heat — do not boil vigorously.
- 2
Cook slowly: Stir frequently, and add the remaining milk a little at a time as it is absorbed. Cook for 35–45 minutes until the rice is completely soft and the mixture is thick and creamy.
- 3
Sweeten: Stir in the sugar and vanilla extract during the last 5 minutes of cooking, stirring until fully dissolved and combined.
- 4
Finish: Remove the cinnamon stick and lemon zest. The pudding will thicken more as it cools.
- 5
Serve: Spoon into bowls, dust generously with ground cinnamon, and enjoy warm or chilled.