Ahh, arroz con leche—it’s so much more than rice pudding! It was a sign of love from our abuela when we’d get home from school or a special surprise dessert in our lunch boxes after a long week. We decided to jot down this dairy free recipe, so you can create special memories with your familia, too!
Ingredients
2 cans (13.5 oz) Coconut Milk, full fat
1 cup Water
½ cup Maple Syrup
1 tbsp Cinnamon
½ tbsp Vanilla Extract
½ tsp Salt
½ tsp Nutmeg
1 cup Long-grain Rice
Directions
In a medium saucepan, combine all ingredients and bring to a low simmer.
Cook on medium-low heat for 35-45 minutes or until rice is tender. Add extra water (½ cup as needed) if the liquid is too dense and rice begins to stick.
This 7-Layer Bean Dip features layer upon layer of delicious flavors from our NEW Vegan Refried Ranchero Beans, our Vegan Refried Black Beans, Red Enchilada Sauce, and Spicy Taco Seasoning! Pair with our Grain Free Sea Salt Tortilla Chips for that extra bit of crunch.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
