Vegan Arroz Doce Bites with Coconut Milk

Ingredients

• 1/2 cup Arborio Rice
• 2 cups Coconut Milk
• 1 cup Water
• 1/4 cup Sugar
• 1 strip Lemon Peel
• 1 small Cinnamon Stick
• for dusting Cinnamon Powder

Instructions

1. 1Place the 1/2 cup of Arborio Rice in a fine-mesh sieve and rinse it under cold running water for about 30 seconds, until the water runs clear. Drain well.
2. 2In a medium heavy-bottomed pot (at least 2-quart capacity), combine the rinsed 1/2 cup of Arborio Rice, 2 cups of Coconut Milk, 1 cup of Water, 1/4 cup of Sugar, 1 strip of Lemon Peel, and 1 small Cinnamon Stick.
3. 3Place the pot over medium-high heat (around 350-375°F / 175-190°C) and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low (around 200-225°F / 95-107°C) to maintain a gentle simmer. Cook for 30-40 minutes, stirring every 5-7 minutes, until the rice is tender, has absorbed most of the liquid, and the pudding has a thick, creamy consistency.
4. 4Remove the pot from the heat. Carefully remove and discard the 1 strip of Lemon Peel and the 1 small Cinnamon Stick. Let the Arroz Doce cool in the pot for 10 minutes; this allows it to thicken further as it cools.
5. 5Divide the warm Arroz Doce evenly among 6 small serving cups or ramekins.
6. 6Just before serving, lightly dust the top of each Arroz Doce bite with Cinnamon Powder.

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