Dairy & Nut-Free Spanish Rice Pudding (Arroz con Leche)
A creamy and comforting rice pudding, adapted for dairy and nut allergies. This version uses coconut milk for richness.
Ingredients
- 1/2 cup Long-Grain Rice
- 2 cups Water
- 1 Cinnamon Stick
- 1 strip Lemon Peel
- 1 13.5-ounce can Coconut Milk (Full-Fat)
- 1/4 cup Sugar
- to taste Ground Cinnamon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rice, water, cinnamon stick, and lemon peel. Bring to a boil.
- 3Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- 4Remove the cinnamon stick and lemon peel.
- 5Stir in the coconut milk and sugar. Bring to a simmer.
- 6Reduce heat to low and cook, stirring frequently, for 30 minutes, or until the rice is creamy and the pudding has thickened.
- 7Remove from heat and let cool slightly.
- 8Serve warm or cold, sprinkled with ground cinnamon.
Substitutions
Milk → Coconut Milk
Dairy-Free
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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