Arroz con Leche
(Rice Pudding)
(Serves 6)
A vegan version of the popular Cuban dessert.
One 14-ounce can unsweetened coconut milk
2-1/2 cups soymilk
A little lemon zest
Pinch of salt
One 2-inch cinnamon stick
1/2 cup short-grain rice, such as arborio or Valencia-style rice (available in the gourmet section of many supermarkets)
1/3 cup sugar (Use your favorite vegan variety.)
1/4 cup raisins (optional)
2 Tablespoons nonhydrogenated vegan margarine
1/2 teaspoon pure vanilla extract
Ground cinnamon for sprinkling
In a heavy, non-stick 4-quart saucepan, bring milks, zest, salt, and cinnamon stick to a boil.
Add rice, reduce heat to low, and barely simmer for an hour, stirring very frequently. Stir in sugar and raisins and continue cooking and stirring, making sure none of the ingredients stick to the bottom of the pot. Stir until very creamy.
Remove from the heat and discard the zest and cinnamon stick. Stir in margarine and vanilla. Serve at room temperature or chilled, garnished with a few sprinkles of cinnamon.
This recipe comes from the Vegetarian Journal 2006, Issue 3.
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Topic: Arroz con Leche (Read 2833 times)
