Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Breakfast

Vegan Arroz con Leche

By Erin · July 12, 2020 · Updated October 1, 2021 · 37 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeDairy FreeVeganVegetarian
cooked rice topped with cinnamon

Yes, Arroz con Leche CAN be made dairy-free! This Vegan Arroz con Leche is both sweet and sticky, and made using white rice, cinnamon and your favorite dairy-free milk for an easy and delicious Mexican rice pudding recipe. 

rice topped with cinnamon

Every once in awhile, I listen to Miguel's request and make one of his childhood favorite recipes (like this Spanish rice, for example). This Arroz con Leche is another example, and it's not only husband-approved, but he said it reminds him of his childhood. He also said that, though many people consider this a dessert, you can really eat it any time of day -- win!

Why you'll love this recipe

  • It's vegan + gluten free, and refined sugar-free
  • You only need 5 total ingredients
  • The texture and consistency are spot-on, but can also be easily customized to your liking

arroz con leche ingredients with text overlay

Ingredient notes:

Rice - Long grain white rice

Milk - ANY kind of dairy-free milk. Personally, I think oat milk or soy milk work best, simply because they're the most similar tasting to dairy milk (again, in my opinion). But, any milk should work!

Maple syrup - Would NOT recommend subbing honey, but could sub cane sugar if you prefer.

Cinnamon - You need cinnamon sticks, but additional ground cinnamon is optional. I like sprinkling a little on top.

Step-by-step instructions

Step 1: Cook the rice with water. Add the rice, water and cinnamon sticks to a large pot or dutch oven, then bring it to a boil and boil the rice for 8-10 minutes or until it's absorbed the water.

rice and cinnamon sticks in a dutch oven

Step 2: Add the milk. Remove the cinnamon sticks, then add the milk, syrup and vanilla and again, bring the rice to a boil. Then, reduce the heat to a simmer and simmer rice for 15-20 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pot.

rice and milk in a dutch oven

Step 3: Sweeten as needed. Now, do a taste test and see if you want to add more maple syrup and/or a little ground cinnamon. At this point, you can also add a little more milk if you want the consistency to be more milky.

Tips and tricks

  • As far as dairy-free milks go, I think oat milk or soy milk work best in this recipe. That's not to say almond or coconut won't work, I just think oat and soy are slightly sweeter, and arroz con leche is intended to be on the sweeter side.
  • Don't forget to stir the rice every few minutes while it's simmering in the milk; this helps the rice cook more quickly and prevents it from sticking to the bottom of your saucepan/dutch oven.

Substitutions include:

  • Rice: Can use long grain brown rice, though the texture will be a bit different (not as sticky)
  • Syrup: If you want to use actual sugar, you can. I'd start with 2 tablespoons of cane sugar, taste test, and then add more as needed.

How should I store this?

Store arroz con leche in an air tight container in the refrigerator for up to 5 days. I don't recommend freezing it.

cooked rice topped with cinnamon

Related recipes

  • Instant Pot Spanish Rice
  • Vegan Key Lime Pie Tarts
  • Dirty Chai Blondies

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Vegan Arroz con Leche

Yes, Arroz con Leche CAN be made dairy-free! This Vegan Arroz con Leche is both sweet and sticky, and made using white rice, cinnamon and your favorite dairy-free milk for an easy and delicious Mexican rice pudding recipe. 
5 from 13 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Erin

Ingredients

  • 1 ½ cups long grain white rice
  • 2 cups water
  • 3 cinnamon sticks
  • 3 cups dairy free milk or more
  • â…“ cup maple syrup or more to taste
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon optional

Instructions

  • Add rice, water and cinnamon sticks to a large saucepan or dutch oven and bring to a boil. Boil rice for 8-10 minutes, or until the rice has absorbed the water.
  • Then, remove the cinnamon sticks and add the milk, syrup and vanilla and stir, then bring mixture to to a boil. Reduce heat to a simmer and simmer for 15-20 minutes, stirring occasionally. Taste test and add more syrup and/or ground cinnamon if desired.
  • Serve warm, or place in the refrigerator for a few hours then enjoy cold and enjoy!

Notes

*You may find that you want to add extra milk, and that's fine! If you follow the directions as written, you'll end up with a delicious sticky rice pudding, but there won't be a TON of milk with it because the rice will have absorbed most of it. So, if you like your rice pudding more on the milk-y side (like my husband does), add ½ cup extra milk (or more) once the rice is cooked.
*Calories are per serving
Substitutions: can use long grain brown rice, though the texture won't be as sticky; can use cane sugar instead of maple syrup (start with 2 tablespoon then add more as needed).
Milk: recommend oat milk or soy milk, but ANY dairy free milk will work

Nutrition

Calories: 414kcal | Carbohydrates: 82g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 401mg | Fiber: 3g | Sugar: 21g | Vitamin A: 696IU | Vitamin C: 13mg | Calcium: 326mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in March 2015. It was updated with new text and photos in July 2020.

« Sun-Dried Tomato Chicken Salad
Chocolate Cashew Smoothie »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Maria says

    March 23, 2023 at 3:15 pm

    5 stars
    I made it with coconut milk and added agave syrup instead of vanilla because I didn’t have any. So delicious!

    Reply
    • Erin says

      March 23, 2023 at 5:39 pm

      I'm glad you enjoyed it!

      Reply
  2. Mariah says

    December 23, 2022 at 12:28 am

    Can you reheat this to eat warm and make ahead of time?

    Reply
    • Erin says

      December 23, 2022 at 8:28 am

      Yes! You may need to add a little more liquid before reheating, but yes that should work.

      Reply
  3. Karen says

    November 11, 2022 at 7:08 pm

    Do you use a lid on your pot when cooking?

    Reply
    • Erin says

      November 12, 2022 at 12:25 pm

      Nope!

      Reply
  4. Mae says

    September 20, 2022 at 5:55 pm

    5 stars
    Very delicious! Used oat milk and added more sweetener than in recipe (probably like 1/4 C extra) came out creamy and just like the real thing!

    Reply
    • Erin says

      September 21, 2022 at 8:24 am

      I'm so glad you enjoyed it!

      Reply
    • lorena says

      November 19, 2022 at 3:08 pm

      5 stars
      Just finished making this. Used organic raw blue agave sweetener from Trader Joe’s and oat milk. Trying to cut back on sugars so I used less than 1/3 of the agave. Still tastes sweet and the cinnamon gives it such great taste.

      Reply
      • Erin says

        November 20, 2022 at 8:44 am

        Thanks for these tips!

  5. Pam Graver says

    December 31, 2021 at 2:16 pm

    5 stars
    It came out delicious, thank you for the recipe. I’ve had to change my diet recently to dairy free . So I’m so happy to have found this recipe, I love rice dishes. I will be making this whenever I’m in need of dessert.

    Reply
    • Erin says

      January 01, 2022 at 8:51 pm

      I'm so happy you loved this dairy free version!

      Reply
  6. Vanessa says

    January 20, 2021 at 3:07 pm

    Thanks for sharing! Does it keep long?

    Reply
  7. Suzanne says

    January 20, 2021 at 3:06 pm

    This looks so good! What a great way to enjoy a starchy dessert while still sticking to gluten free!

    Reply
  8. Linda says

    December 27, 2020 at 1:56 pm

    Can this be made in a rice cooker?

    Reply
    • Erin says

      December 27, 2020 at 6:49 pm

      I'm not sure -- I haven't tested it this way. Let me know if you do!

      Reply
  9. MJ says

    July 22, 2020 at 10:43 pm

    Erin, can you use these exact ingredients and measurements to make this recipe in an instant pot?

    Reply
    • Erin says

      July 23, 2020 at 7:09 am

      Great question! I haven't tested it myself, but I don't think you'll need quite as much milk. I'd use 2 1/2 cups of milk instead of 3.

      Reply
  10. Teresa says

    February 02, 2019 at 12:26 pm

    5 stars
    How long did you boil the rice for? I ended up having to add more milk & cook for nearly 40 minutes.

    Reply
    • Erin says

      February 02, 2019 at 5:15 pm

      hi! unfortunately that's about how long it takes to make this recipe, so I'd say you did everything correct.

      Reply
  11. Cara's Healthy Cravings says

    March 11, 2015 at 9:02 pm

    I watched the Bachelor finale, but I sort of wish I was eating this at the same time, it would have made it so much better! I was happy he chose Whitney, but we will see what happens 🙂

    Reply
  12. Sarah @ Making Thyme for Health says

    March 11, 2015 at 2:58 pm

    I was actually happy that he picked Whitney because she seemed like she genuinely liked him. The other girl clearly didn't. And I agree, the velvet dress was not cute. I'm not feeling the two bachelorette thing. Hopefully they nix one of the (ahem...Brit) early on.

    But back to rice with milk. This almost looks too good for breakfast! I could easily eat it for dessert.

    Reply
    • Erin says

      March 11, 2015 at 8:54 pm

      It's a breakfast/dessert 😉 And YES I hope they nix the two as well.... such a terrible idea in my opinion.

      Reply
  13. Monique @ Burpees to Bubbly says

    March 11, 2015 at 12:21 pm

    hahahaha I love this recap of the bachelor! Sadly, I did watch the whole season (with my bf, mind you), but it was the worst season I've ever watched! Chris is just boring (although cute) and Whitney did talk wayyyyy too much towards the end. I think he wanted to pick becca, but since she said she wasn't in love with him yet and wasn't sure if she'd move... and whitney was ready for it all, he picked her. Love it.

    Reply
    • Erin says

      March 11, 2015 at 8:53 pm

      I think you're exactly right. He's like "ehhh, I guess she'll do" hahha

      Reply
  14. Ang @ Nutty for Life says

    March 11, 2015 at 11:56 am

    Haha Erin. The finale was the most boring episode all season except that I really thought he was going to choose Becca when Whitney was without a doubt the right choice for him.
    Anyway where do I buy sprouted brown rice...?

    Reply
    • Erin says

      March 11, 2015 at 8:51 pm

      I bought mine from Trader Joe's 🙂 You can also use regular brown rice, I just prefer sprouted.... heeeeeeh

      Reply
      • Vanessa says

        July 16, 2018 at 11:38 pm

        Will Jasmine rice work in this recipe? Will the the amount of rice be the same?

      • Erin says

        July 17, 2018 at 8:06 am

        It should work with the same amount!

  15. Lauren @ ihadabiglunch says

    March 11, 2015 at 11:10 am

    Yeah you didn't really miss much this season lol but at the end of the day, if you watched the whole season, I'm sure he and Whitney will live a happy life together on the farm. Were they soulmates? Questionable. But I think they make each other happy and both have aligning goals. Not the most optimistic and romantic thing I've ever said, but I think it's true....

    You're making me want to throw a really cool, authentic Cinco de Mayo party -- I know that's a ways away but hey, this got me excited. Spring always makes me want nothing but Mexican food!

    Reply
    • Erin says

      March 11, 2015 at 8:40 pm

      I like your analysis. They'll be happy enough lol and that's all that matters. Ahhhh I'm going to have to come up with a whole menu for Cinco de Mayo, though I think I have some time... 😉

      Reply
  16. Julia says

    March 11, 2015 at 9:39 am

    I really need to get cable so that I can keep on all the reality TVs...I just love watching other people make silly love choices. That's pure entertainment right there.

    ARROZZZZZZ CON LECHEEEEEE!!! I love your brain. One of my friends made arroz con leche all the time in high school and I've been meaning to make a dairy-free version. I'm so whipping out the arroz this weekend. Thanks for the healthy treat, dear! <3

    Reply
    • Erin says

      March 11, 2015 at 8:35 pm

      Reality TV is full of silly choices so obviously it's my favorite. I want to see your arroz version!! It's going to be nom.

      Reply
  17. Kelly @ Kelly Runs For Food says

    March 11, 2015 at 8:18 am

    I watched the whole season and it was definitely more exciting than the finale was! I don't think I could live in Arlington, Iowa, either, but Chris would definitely tempt me!

    Reply
    • Erin says

      March 11, 2015 at 8:33 pm

      TRUTH #HOTTIE

      Reply
  18. Jessica @ kiwiyogirunner says

    March 11, 2015 at 6:22 am

    I have never eaten arroz con leche but it is full of things I like and I am a rice fiend so I'm sure I would love it 🙂 I think I have only watched the bachelor once in my life! I don't think its quite as big down under? Either that or I'm missing something haha

    Reply
    • Erin says

      March 11, 2015 at 8:31 pm

      If you're a rice fiend then you'll definitely love it! No worries I've only ever watched one full season.. I think it's a bit overrated.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter