Plant-Based Rice Pudding "Arroz Con Leche"
Do you miss comfort foods because of your food sensitivities? I do! There were times when I couldn't go to sleep without having a warm cup of milk.
- 4 cups Almond milk (or your favourite plant-based beverage), unsweetened
- ½ teaspoon vanilla extract
- 2 cinnamon sticks
- 1 cup parboiled rice, washed
- ¼ cup golden Sultana raisins
- ¼ cup shredded coconut, unsweetened
- ¼ cup raw cane sugar
- 1 teaspoon lemon zest
- 4 cloves (optional)
- In a large saucepan over medium heat, add almond milk and bring it to boil with the vanilla extract and cinnamon sticks.
- Add rice, raisins, shredded coconut, raw cane sugar, cloves (optional) and lemon zest. Stir every 3 or 4 mins with a wooden spoon.
- The rice pudding starts to thicken after 20-25 mins. You may add extra almond milk if it gets too thick and cook for 10 more minutes over medium-low heat.
- Let it cool down for 5 mins. Serve hot. Sprinkle cinnamon powder and shredded coconut. You may also enjoy this rice pudding cold.
Do you miss comfort foods because of your food sensitivities? I do! There were times when I couldn't go to sleep without having a warm cup of milk. Those times are long gone. Arroz con Leche (rice pudding) was a comforting afternoon snack in Colombia. As my autoimmune conditions started to pile up, so did my food intolerances, including fluid milk. Arroz con Leche, especially, brings back the most pleasant memories with my grandparents on a rainy day. My lovely niece and I love cooking together. She asked, "Tía, let's make Arroz con Leche," and sure, she found a suitable plant-based and dairy-free option on Pinterest. I tweaked the recipe to make it ideal for fellow autoimmune warriors. A little bit of sweetness and comfort can also be part of anti-inflammatory eating and lifestyle.