Rice pudding was a staple sweet in our household when I was growing up. My mom frequently made it using leftover precooked jasmine rice. It's such a classic dessert, and it seems as though every country in the world has their own version. My personal fave is arroz con leche from Spain, which usually includes a hint of lemon flavor.
If you don't mind dairy, you can replace the soy milk with whole or skim. A batch will make approximately 6-8 servings.
Arroz con leche
Adapted from Gourmet, February 2009 Issue
- 2 cups cooked jasmine or short-grain white rice
- 4 cups soy milk
- 1/2 cup sugar
- 3 (4-inch) strips lemon zest
- 1 (3-to 4-inch) cinnamon stick
- 1/2 teaspoon pure vanilla extract
Eat up, my vegan and gluten intolerant friends! To be continued...