Rice Pudding (Arroz Con Leche)
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Rice pudding, or Arroz Con Leche, is a culinary masterpiece that seamlessly blends the creamy richness of coconut with the aromatic dance of spices. This dessert stands out not just for its exquisite taste but also for being a healthier alternative, free from refined sugar.
Why You’ll Love Rice Pudding
- Healthier Indulgence: With the substitution of date sugar for traditional brown sugar, this rice pudding offers a guilt-free indulgence for those seeking a healthier dessert option.
- Creamy Coconut Twist: The addition of coconut cream brings a velvety, tropical flair to the dish, elevating its taste to a whole new level of deliciousness.
- Aromas that Delight: The blend of ground cinnamon and a hint of nutmeg not only imparts warm, comforting aromas but also enhances the overall flavor profile of the pudding.
- Versatile Toppings: Customize your rice pudding experience with a variety of toppings like whipped cream, chopped walnuts, fried fruit, fresh fruit (mango pairs exceptionally well), or a dollop of yogurt.
- Easy and Quick: This recipe is a breeze to make, taking only a few simple steps and minimal prep time.
What You Need To Make Rice Pudding
- Large pot
- Stirring spoon
- Measuring cups/spoons
Ingredients You Need To Make Rice Pudding
- Coconut cream
- Milk
- Basmati rice
- Ground cinnamon
- Nutmeg
- Date sugar (or brown sugar)
- Raisins
- Vanilla extract
How To Make Rice Pudding
- In a large pot over medium-low heat, melt the coconut cream completely.
- Add milk, vanilla, date sugar (or brown sugar), cinnamon, nutmeg, and rice. Mix well.
- Reduce heat to low and cook, stirring continually, until thickened and rice is plump, approximately 20-30 minutes.
- Once thickened, mix in the raisins and serve.
Commonly Asked Questions
Can I use regular sugar instead of date sugar?
Absolutely! Feel free to use regular sugar as a substitute for date sugar if you prefer a more traditional sweetness.
Can I add different fruits to the pudding?
Certainly! Experiment with your favorite fruits; mango, in particular, complements the coconut flavor beautifully.
Is this recipe suitable for lactose intolerance?
You can easily make this recipe lactose-free by using dairy-free alternatives for milk.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Can I make this ahead of time?
Yes, rice pudding can be prepared in advance and stored in the refrigerator. Warm it up before serving.
Rice Pudding (Arroz Con Leche)
Equipment
- Stirring spoon
- Measuring cups/spoons
Ingredients
- 14 oz coconut cream
- 4 cups milk
- 1 cup basmati rice
- ¾ tsp ground cinnamon
- Dash of nutmeg
- ⅓ cup date sugar substitute for brown sugar
- ⅓ cup raisins
- 1 tsp vanilla extract
Optional Toppings
- Whipped cream
- Chopped walnuts
- Chopped fried fruit
- Fresh fruit pairs well with mango
- Yogurt
Instructions
- In a large pot over medium-low heat, melt the coconut cream completely.
- Add milk, vanilla, date sugar (or brown sugar), cinnamon, nutmeg, and rice. Mix well.
- Reduce heat to low and cook, stirring continually, until thickened and rice is plump, approximately 20-30 minutes.
- Once thickened, mix in the raisins and serve.
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Nutrition
This delightful dessert will not only satisfy your sweet cravings but does so with a healthier twist. The creamy coconut, aromatic spices, and the absence of refined sugar make this rice pudding a standout option for anyone looking to enjoy a guilt-free, yet decadent, treat. Quick to make and versatile in toppings, it’s the perfect sweet finale to any meal or a delightful snack any time of day. Elevate your dessert game with the irresistible charm of Arroz Con Leche!
I happened to have a random can of coconut cream taking residence on my pantry shelf when I came upon this rice pudding recipe. Perfect! It is such a creamy rice pudding with just the right hint of spices! I love using basmati rice as it has a nice chew to it and a nutty flavor. And yes, I added raisins, because I truly believe they have a place in rice pudding. To me this tastes like an upgraded version of a classic rice pudding and I’m here for it!
LOVE!!!