Vegan Arroz Con Leche, Trust Me, It’s Delicious.

Arroz con leche has always been one of those comfort foods that instantly takes me back to childhood. Growing up in a Mexican home, it was one of those dishes that somehow made everything feel softer and slower for a moment. The smell of cinnamon filling the kitchen, the sound of the spoon scraping the pot, sneaking a warm bite before it had fully cooled down… there’s something deeply nostalgic about it that never really leaves you. Sometimes we had it for dessert, sometimes for breakfast the next morning straight from the fridge, and somehow it always felt comforting either way.

Good authentic arroz con leche can honestly be hard to come by now. So many modern versions are overly sweet, overly creamy, or turn into something closer to American rice pudding. Sometimes the only way to truly scratch that craving itch is to make it yourself the way you remember it.

This version stays much closer to the traditional homemade style I grew up with: thicker, simpler, rice-forward, and comforting without being heavy.

Although this is a vegan version, the only real difference you’ll notice is that it somehow tastes even better. The oat milk keeps it creamy, the coconut milk adds richness, and the piloncillo gives it that deep warmth that feels so classic and nostalgic.

Traditional Mexican Arroz con Leche (Vegan Version)

Ingredients:

• 1 cup white rice

• 2 cups water

• 3 cups unsweetened oat milk

• ¾ cup canned full-fat coconut milk

• ¾ cup grated piloncillo

• 1 cinnamon stick

• Small pinch of salt

• 1 teaspoon vanilla

• Ground cinnamon for topping

Optional:

• small strip of orange peel or lemon peel (I’ve never done it this way but I know some families do)

Instructions

1. Add the rice, water, cinnamon stick, salt, and optional citrus peel to a pot.

2. Bring to a boil, then reduce heat and simmer until the rice is mostly cooked and much of the water is absorbed.

3. Add the oat milk and coconut milk.

4. Stir in the piloncillo and let it dissolve slowly.

5. Cook over low heat, stirring often, until thick and creamy. The rice should feel soft and prominent, not drowned in liquid.

6. Stir in vanilla near the end.

7. Remove the cinnamon stick and citrus peel.

8. Serve warm with cinnamon on top, or chill it in the refrigerator to thicken even more.

Optional Toppings:

I usually keep mine simple with ground cinnamon, but depending on my mood, I’ll sometimes add:

• chopped pecans

• chopped walnuts

• unsweetened shredded coconut

• cacao nibs

• extra grated piloncillo

• an extra splash of oat milk when serving chilled

Storage Tips:

Store leftover arroz con leche in an airtight container in the refrigerator for up to 4 to 5 days.

It will continue thickening as it chills, which is completely normal. If you prefer it creamier later, simply stir in a splash of oat milk before serving.

You can enjoy it warm straight from the stove, cold from the fridge, or gently reheated on the stovetop over low heat.

I’d love to know if you try this recipe. Please let me know if you do. :)