Arroz Con Leche de Coco

Name: Arroz Con Leche de Coco
Cuisine: American
Ingredients: 1 cup Arborio rice or other short-grain rice; 1 can 13.5 oz full-fat coconut milk; 2 cups water; ⅓ cup granulated sugar; ¼ teaspoon salt; 1 teaspoon Nielsen-Massey Mexican Vanilla Paste more for topping; Toppings toasted coconut flakes, sliced almonds, diced fresh mango, ground cinnamon, additional vanilla paste

A creamy, plant-based twist on a beloved Mexican dessert

This comforting coconut milk-infused rice pudding is rich, velvety, and naturally dairy-free. A splash of our Mexican Vanilla Paste adds floral, spicy warmth and depth. Enjoy warm or chilled, and finish with your favorite toppings for a decadent finish.

Ingredients

USMetric

1 cup Arborio rice or other short-grain rice
1 can (13.5 oz) full-fat coconut milk
2 cups water
⅓ cup granulated sugar
¼ teaspoon salt
1 teaspoon Nielsen-Massey® Mexican Vanilla Paste + more for topping
Toppings: toasted coconut flakes, sliced almonds, diced fresh mango, ground cinnamon, additional vanilla paste

Directions

Rinse rice thoroughly under cool water
In a medium saucepan, combine rice, coconut milk, water, sugar, and salt. Stir to mix
Bring mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered for 25–30 minutes, stirring frequently, until the rice is tender and the mixture has thickened
Remove from heat and stir in Mexican Vanilla Paste
Let cool slightly before serving warm, or chill for a cold dessert. Top with your favorite garnishes and additional Vanilla Bean Paste

1 cup Arborio rice or other short-grain rice
1 can (13.5 oz) full-fat coconut milk
2 cups water
⅓ cup granulated sugar
¼ teaspoon salt
1 teaspoon Nielsen-Massey® Mexican Vanilla Paste + more for topping
Toppings: toasted coconut flakes, sliced almonds, diced fresh mango, ground cinnamon, additional vanilla paste

Directions

Rinse rice thoroughly under cool water
In a medium saucepan, combine rice, coconut milk, water, sugar, and salt. Stir to mix
Bring mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered for 25–30 minutes, stirring frequently, until the rice is tender and the mixture has thickened
Remove from heat and stir in Mexican Vanilla Paste
Let cool slightly before serving warm, or chill for a cold dessert. Top with your favorite garnishes and additional Vanilla Bean Paste