Arroz con leche is a classic Mexican dessert, and I’ve given it a nourishing twist! This recipe is naturally sweetened with maple syrup and uses plant-based ingredients, making it a healthier alternative to the traditional version. Plus, it’s fully customizable to suit your taste and dietary needs.
Nourishing Add-ins:
• Flax seeds, chia seeds, or hemp seeds: Add these for an extra boost of protein, omega-3 fatty acids, and fiber. I recommend blending the chia and flax seeds for a smoother texture if you prefer.
• Optional Add-ins: You can also add a little coconut flakes or a sprinkle of cinnamon on top for added flavor.
Frequently Asked Questions
Can you use other sweeteners?
Yes! You can replace the maple syrup with other sweeteners like agave, coconut sugar, or stevia. Just adjust to your preference.
Can I use other types of rice?
You can experiment with other types of rice, but short-grain rice will give you the creamy texture that makes this pudding so comforting. If you prefer a less creamy pudding, you can use long-grain rice, but it may take longer to cook.
What’s the best rice to use for rice pudding?
The best rice for rice pudding depends on the texture you’re looking for. Here are the top options:
Best Rice for Creamy Rice Pudding
1. Short-Grain Rice (e.g., Arborio or Calrose):
• Short-grain rice has a high starch content, creating a creamy and rich texture, making it perfect for rice pudding.
2. Medium-Grain Rice (e.g., Jasmine or Basmati):
• Medium-grain rice offers a slightly less creamy texture but works well for a lighter pudding.
3. Glutinous (Sticky) Rice:
• Sticky rice is ideal if you prefer a thick and chewy pudding.
4. Long-Grain Rice (e.g., White or Brown Rice):
• Long-grain rice is less creamy, offering a more textured, less dense pudding. Brown rice adds a nutty flavor and extra nutrients.
Gluten-Free or Specialty Options
• Gluten-Free Rice: A great choice for those avoiding gluten.
• Alternative Grains (e.g., Quinoa or Millet): While not traditional, they add a unique, nutritious twist.
For a traditional creamy arroz con leche, short-grain rice is the most authentic choice!
This nourishing arroz con leche is the perfect way to enjoy a beloved dessert while making it healthier and packed with beneficial ingredients. Whether you enjoy it as a dessert or breakfast, it’s sure to become a favorite!
Ingredients
- 2 cups filtered water
- 1-2 cinnamon sticks
- Pinch of salt
- 1 cup gluten-free rice
- 2 1/2 cups plant milk oat, almond, or your choice
- 3/4 cup plant milk or evaporated coconut milk for creaminess
- 3/4 cup maple syrup for sweetness—adjust to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional, I love the taste
- 1/4 teaspoon turmeric optional for added benefits
Instructions
- Cook the Rice:
- In a medium pot, bring 2 cups of filtered water, cinnamon sticks, and a pinch of salt to a boil. Add the rice, reduce heat to low, and cover. Cook for about 15 minutes or until the water is absorbed and the rice is tender.
- Add the Plant-Based Milk & Spices:
- Once the rice is ready, stir in the 2 1/2 cups of plant-based milk, the 3/4 cup plant milk (or evaporated coconut milk), ground cinnamon, nutmeg (optional), and turmeric (optional). Stir constantly to prevent sticking.
- Sweeten & Flavor:
- Stir in the 3/4 cup of maple syrup and vanilla extract. Let the pudding simmer on low heat for 20-25 minutes or until the rice is soft and the mixture thickens to your desired consistency.
- Adjust Sweetness & Texture:
- Taste the pudding and adjust the sweetness if needed. If you prefer it less sweet, you can start with 1/2 cup of maple syrup and adjust from there. For a nourishing twist, you can add ground flax seeds, chia seeds, or hemp seeds. (Tip: Blend the chia and flax seeds for a smoother texture if you prefer.)
- Serve:
- Once the pudding has thickened, remove the cinnamon sticks and serve warm or chilled.
