Nothing I love more than a dessert with a healthy makeover! This Vegan Arroz Con Leche is a twist on a traditional Spanish dessert/breakfast.
You can eat Arroz con Leche for breakfast, post/pre workout, or for dessert. It’s a nice blend of simple, quick digesting carbs and a subtle sweetness. You can also add protein powder to make this a perfect pre or post workout snack.
Arroz con Leche is also GREAT for meal prepping!
It’s quick to make, but requires some attention. Honestly, it’s just one of my favorites. I don’t make it enough.
The lemon rind is optional, but adds a little unique twist, I think. Let me know in the comments below what you think!
Vegan, High Protein Arroz Con Leche
This is a vegan twist on one of my favorite Spanish treats!
Servings: 4 People
Equipment
- Sauce Pan
Ingredients
- 1 Cup Long Grain White Rice
- 4 Cup Almond Milk
- 2 Cinnamon Sticks
- 1 Slice Lemon Rind
- 1/4 cup Maple Syrup
Instructions
- Rinse and drain 1 cup of rice. Put rice in a saucepan and cover with water, just barely. Heat on medium heat, simmer, until the rice absorbs most of the water.
- Add 4 cups of milk, cinnamon, lemon rind, and maple syrup. Continue to heat until simmering and stir FREQUENTLY until about half the liquid is absorbed.
- Cover and put heat to low for 10-15 mins. Check periodically so that the rice doesn't burn.
- When the rice is just slightly liquidy, remove from heat and let cool. The rice will thicken as it cools. Take that into consideration before removing from heat.
- Serve warm with cinnamon on top or let cool slightly and mix some protein powder into it for added protein. You don't want to mix the protein in when it is hot, otherwise the whey will curdle.
