EASY VEGAN ARROZ CON LECHE! Mexican rice pudding So comforting this time of ye…

Mexican rice pudding?
So comforting this time of year… tag a friend, save recipe below loves!
Vegan arroz con leche
Serves 5-6
7 cups water
1 cup long-grain white rice
2 cinnamon sticks
One 13 ounce can coconut cream
1 1/2 cups cashew milk
1/3 cup to 1/2 cup 100% maple syrup or coconut sugar (depends on your preference of sweetness)
Ground cinnamon, for dusting
Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.
Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Shake the can of coconut cream then add it to the rice followed by the cashew milk, and maple syrup. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
I personally like it cold! It tends to firm up really well in the fridge over night or after a few hours. Enjoy! •

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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