Arroz con Leche (Rice Pudding) - Coconut Milk Version
A creamy and comforting Colombian rice pudding made with coconut milk instead of dairy milk for a nut-free and dairy-free twist. Uses cinnamon and cloves for flavoring.
Ingredients
- 1/2 cup White Rice
- 2 cups Water
- 3 cups Coconut Milk
- 1/2 cup Sugar
- 1 Cinnamon Stick
- 3 Whole Cloves
- 1 tsp Lemon Zest
- 1 tsp Ground Cinnamon (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice under cold water.
- 2In a saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer until the water is absorbed, about 15 minutes.
- 3Add the coconut milk, sugar, cinnamon stick, cloves, and lemon zest.
- 4Simmer over low heat, stirring frequently, until the rice is tender and the pudding has thickened, about 30 minutes.
- 5Remove the cinnamon stick and cloves.
- 6Serve warm or chilled, garnished with ground cinnamon.
Substitutions
Dairy Milk → Coconut Milk
Provides creaminess and richness.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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