Arroz con Leche (Cuban Rice Pudding)

Ingredients

• 1 cup Long Grain Rice
• 2 cups Water
• 1 can (13.5 oz) Coconut Milk
• 1/2 cup Sugar
• 1 Cinnamon Stick
• 1 teaspoon Lemon Zest
• 1 teaspoon Vanilla Extract
• 1 tablespoon Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice in a fine-mesh sieve.
2. 2In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
3. 3Add the coconut milk, sugar, cinnamon stick, and lemon zest to the saucepan. Bring to a simmer over medium heat, stirring occasionally.
4. 4In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry.
5. 5Slowly pour the cornstarch slurry into the rice mixture, stirring constantly to prevent lumps. Continue to simmer for 15-20 minutes, or until the pudding has thickened to your desired consistency, then serve with a dairy-free garnish.
6. 6Remove from heat and stir in the vanilla extract. Remove the cinnamon stick.
7. 7Let cool slightly before serving. Serve warm or chilled. Garnish with ground cinnamon, if desired.

Substitutions

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