Mexican Rice Pudding · Dairy-Free · Plant-Based

🍚 SAN Recipe of the Week

Arroz con Leche

Mexican Rice Pudding · Dairy-Free · Plant-Based

Recipe by Sarai Leos Matsui

5 min Prep

1 hr Cook

1 hr 5 Total

179 Cal / serving

Arroz con leche, which literally means “rice with milk,” is a creamy rice pudding enjoyed throughout Mexico and across the Spanish-speaking world. It’s simple, cozy comfort food that can be served warm or cold, and depending on the family, it might show up at the breakfast table or as a late-night dessert.

This version was created by Sarai, who is Mexican and grew up eating arroz con leche both ways. When we started talking about a healthier, plant-based version for SAN’s recipe section, she knew exactly what it should taste like. Traditional Mexican arroz con leche is made by slowly cooking rice with milk, sugar, and cinnamon until it’s wonderfully soft and creamy. Sarai’s version uses brown rice, oat milk, maple syrup, cinnamon, and vanilla. It’s completely dairy-free while still having that cozy flavor and creamy texture she remembers.

✅ Vegan ✅ Dairy-Free ✅ Gluten-Free ✅ 5 Ingredients ✅ Meal Prep Friendly ✅ Breakfast or Dessert

Why You’ll Love This Recipe

🥛 Creamy Without Dairy Oat milk gives this pudding a wonderfully creamy consistency without any dairy at all.	🛒 Only 5 Simple Ingredients No long ingredient list, no specialty store trip required.
📦 Perfect for Meal Prep Make a batch Sunday and enjoy it for breakfasts and snacks all week.	🌾 Whole-Grain Goodness Brown rice adds fiber and nutrients the traditional white rice version doesn’t have.

Sustainable Action Now note: Brown rice, oat milk, and maple syrup all carry substantially lower carbon footprints than the dairy milk and refined sugar used in the traditional version. This is what sustainable comfort food looks like: just as delicious, with a fraction of the environmental cost.

Ingredients

Ingredient	Amount	Notes
🍚 Brown rice	1 cup (uncooked)	Medium or long-grain. Rinse until water runs clear.
💧 Water	2.5 cups	For the initial rice cooking stage.
🥛 Unsweetened oat milk	1 cup	Almond milk or cashew milk work too. Use unsweetened.
🍁 Maple syrup	¼ cup (or ½ cup for sweeter)	Replaces refined sugar. Adjust to taste.
🌼 Vanilla extract	2 teaspoons	Pure vanilla extract for best flavor.
🤎 Cinnamon stick	1 whole stick	Simmered with the rice. Remove before serving.
🤎 Ground cinnamon	1 tablespoon	For dusting each bowl before serving.

📍 Sarai’s Tip

Don’t skip the cinnamon stick! It may seem like a small thing, but simmering it right along with the rice infuses the entire pudding with that warm, classic cinnamon flavor from the inside out. The ground cinnamon on top adds another layer, but the stick is where the real depth comes from.

Instructions

Rinse the rice

Place the brown rice in a fine-mesh strainer and rinse thoroughly under cold running water until the water runs completely clear. This removes excess starch and prevents the pudding from becoming gluey. Medium or long-grain brown rice is the right choice here because it becomes tender while still holding its shape, giving you a creamy result without turning mushy.

Cook the rice with the cinnamon stick

Add the rinsed rice, the cinnamon stick, and the water to a large saucepan. Bring to a boil over medium-high heat, then reduce the heat and cook for 35 to 40 minutes, or until the rice is tender. Stir occasionally to keep the rice from sticking to the bottom of the pan. This is the stage where the cinnamon stick does its important work, infusing the grain with warm flavor as it absorbs the water.

Add the oat milk, maple syrup, and vanilla

Once the rice is tender, stir in the oat milk, maple syrup, and vanilla extract. Continue cooking for another 20 to 30 minutes, stirring occasionally, until the mixture is creamy and begins to thicken. Remove from the heat and let it rest for a few minutes. Don’t be concerned if it still looks a little loose at this stage. It will continue to thicken as it cools, and the final texture will be just right.

Serve and enjoy

Remove the cinnamon stick and serve your arroz con leche warm, at room temperature, or chilled. It’s genuinely delicious all three ways. Sprinkle generously with ground cinnamon before serving, and add raisins if you like a little extra sweetness and texture. Warm, straight from the pot, it is extra creamy and cozy. Chilled, after a night in the refrigerator, it becomes an entirely different kind of treat.

Ways to Serve It

One of the best things about arroz con leche is that there really isn’t a wrong way to enjoy it. Sarai grew up eating it mostly as a dessert, but it works just as beautifully as a hearty, warming breakfast bowl.

🤎 Ground Cinnamon Simple, classic, and probably the best option. Generous dusting before serving is non-negotiable.	🍓 Fresh Berries or Fruit Strawberries, blueberries, sliced banana. Especially nice for breakfast. Macerated strawberries are exceptional here.
🍁 Extra Maple Syrup A light drizzle over the top if you want it a little sweeter. Taste before adding more since the pudding has its own natural sweetness.	🥜 Chopped Walnuts or Pecans Add crunch and healthy fats. Particularly good with the cinnamon and vanilla base.
🍇 Raisins A traditional addition to many arroz con leche versions. Stir in while warm for soft, plump raisins, or sprinkle on top for texture.	🍎 Warm Cinnamon Apples Spoon warm sautéed cinnamon apples over the top for an extra-cozy fall version that feels like two desserts in one.

Tips for Perfect Arroz con Leche Every Time

Give the brown rice time to cook. Brown rice takes longer to become tender than white rice, so don’t rush it. That extra simmering time is also where the cinnamon flavor gets absorbed into every grain.

Don’t panic if it looks loose. Arroz con leche continues to thicken significantly as it cools. What looks too thin in the pot will be exactly the right consistency in the bowl.

Adjust the creaminess anytime. If it thickens more than you prefer after refrigerating, stir in a splash of oat milk until it reaches the right consistency again. This works for reheating too.

Taste before serving. If you prefer it a little sweeter, a drizzle of maple syrup is all it takes. The pudding is lightly sweet by design, easy to adjust.

It’s even better the next day. Once the cinnamon and vanilla flavors have had several hours to develop and mingle, the pudding has a depth that freshly made doesn’t quite reach. Sarai says the next-day version is her favorite.

Storage and Meal Prep

Once cooled, transfer the rice pudding to an airtight container and refrigerate for up to 4 to 5 days. Portion into individual airtight containers for grab-and-go breakfasts or snacks throughout the week, exactly like overnight oats but warmer and arguably more comforting.

When reheating, add a splash of oat milk before warming on the stovetop or in the microwave and stir well. Finish with a fresh sprinkle of ground cinnamon before serving.

Nutrition Per Serving (¾ cup)

Calories	Carbs	Protein	Fat	Fiber	Sugar
179 kcal	38g	3g	2g	2g	8g

📍 Sarai’s Final Word

Arroz con leche is one of those recipes that is just as good the next day, maybe even better, once all those cinnamon and vanilla flavors have had time to mingle. Make a full batch. You will be very glad you have leftovers.

Sustainable Action Now shares plant-based recipes that demonstrate what sustainable eating looks and tastes like in practice. Every recipe is chosen because it makes choosing better food genuinely easy and genuinely good.

More SAN Plant-Based Recipes

The post Arroz con Leche (Mexican Rice Pudding) is an EatPlant-Based Recipe.