Celebrate Cinco de Mayo with this Vegan Arroz con Leche! Growing up in a Mexican household meant that anytime there was a get together, there was always Arroz con leche. White rice is simmered with homemade cashew milk, making it ultra rich and creamy, with notes of vanilla and canela (cinnamon) swirled throughout. Enjoy it hot or cold, and garnish with your favorite toppings! You truly cannot go wrong with this authentic and delicious treat!
Arroz con Leche
- 1 cup jasmine rice
- 4 cups of water
- 1 cup raw cashews
- 1/3 cup maple syrup
- 2 cinnamon sticks
- 1 tsp vanilla extract
- Pinch sea salt
- 1 cup of water
Begin by washing the rice until the water is clear, then add it into a medium size pot. Blend together the water and cashews until creamy. Add the cashew milk, maple syrup, cinnamon sticks, vanilla, and sea salt. Mix well and cook for 30 minutes. Start by heating the pot on high and the moment is starts to boil lower the heat to low/medium, covered. Stir constantly until thick and the rice has soaked up most of the liquid. Add the 1 cup of water and simmer for 10-15 more minutes. Turn off heat, let cool for 10 minutes before serving. You can serve the arroz con leche with fresh fruits such as berries, whipped cream, or sprinkled ground cinnamon. Enjoy!!
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