Arroz con Leche
4
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
This Mexican spin on rice pudding includes cinnamon sticks for warm, aromatic notes and raisins for sweet richness. You’ll find lots of arroz con leche recipes that call for a can of sweetened condensed milk but we use almond milk, nonfat evaporated milk, and monk fruit sweetener instead. The result is just as creamy, rich, and sweet.
Ingredients
Uncooked long grain white rice
1 cup(s)
Cinnamon sticks
2 item(s)
Plain unsweetened almond milk
2 cup(s)
Fat free evaporated milk
1 cup(s)
Monk fruit sweetener with erythritol
⅔ cup(s)
Table salt
¼ tsp(s)
Golden seedless raisins
⅓ cup(s)
Vanilla extract
1 tsp(s)
Instructions
1
Bring 6 cups of water to a boil in a large saucepan. Stir in the rice and cinnamon sticks. Reduce the heat to medium, and cook until the rice is tender, 12 to 15 minutes. Drain (keep the cinnamon sticks).
2
Return the rice and cinnamon sticks to the pan. Stir in the almond milk, evaporated milk, monk fruit sweetener, and salt. Bring to a boil over medium-high heat; reduce the heat to maintain a simmer (medium-low or low), and cook until the mixture is thickened, 20 to 25 minutes, stirring frequently. Remove the pan from the heat; stir in the raisins and vanilla. Serve warm or chilled.
3
Serving size: about a rounded 1/2 cup
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