Arroz con Leche Vegano (Vegan Mexican Rice Pudding)
Soft, creamy rice pudding scented with cinnamon and lime zest, made with soya and coconut milk instead of dairy.
- Time55 mins
- LevelEasy
- Costabout £0.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice under cold water. Put it in a large pan with the water, cinnamon stick and lime zest strips. Bring to the boil, then simmer gently for 10 minutes until the water is nearly all absorbed.
10 min - 2
Add the soya milk, coconut milk, sugar, raisins and salt. Stir well.
- 3
Simmer over a low heat for 30 minutes, stirring often so it does not catch, until the rice is tender and the pudding is creamy.
30 min - 4
It will thicken a lot as it cools, so stop while it still looks slightly loose. Remove the cinnamon stick and lime zest.
- 5
Serve warm or chilled, dusted with ground cinnamon. Loosen with a splash of soya milk if it has set firm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
