This arroz con leche recipe is completely vegan!! (Even though it literally means “rice with milk”) It is also free from refined sugar, and has a low glycemic index.
I made this recipe a few months ago, and I just wanted to throw it up on the site right now. I took pictures late at night, so they’re not very good. The pudding was good though. It’s quite easy to make, and relatively healthy for a dessert. I’m working on a post about diets and our g-g-generation, so look out for that if that’s interesting to you.
Cost per serving: $1.90
- 1/2 c of uncooked, medium-grain rice
- 1 c water
- 3 c Unsweetened Almond milk
- one cinammon stick
- 1/2 tsp ground cloves
- 2.5 T stevia
- Rinse the rice
- Place rice, water, and almond milk in a pan and bring to a boil
- Once it boils, add the cinnamon, cover it and let it simmer on low for about 20-30 minutes. It’s ok if you let some steam escape and stir it because your’e not trying to make perfect little rice grains.
- Add the cloves, stevia and agave nectar.
- Eat, eat, eat
- If you’re not vegan, you can always add a bit of sweetened condensed milk instead of the stevia.
- You could just use regular vanilla almond milk, and that would be enough sweetness.
- You can substitute almond milk for soy or coconut milk if you want to keep it vegan, but I think almond milk is the richest.