Creamy Cashew Arroz con Leche with Orange
Arroz con leche is a beloved Mexican rice pudding that transforms humble rice into a luxurious, creamy dessert. This version replaces traditional dairy with a silky cashew cream base and soy milk, delivering rich texture without animal products. Fragrant orange zest and cinnamon—both warming spices central to Mexican cuisine—infuse every spoonful with subtle citrus brightness and warmth. The result balances creaminess with delicate grain texture, never heavy or cloying. Perfect for home cooks seeking a naturally vegan dessert that feels indulgent. Serve warm after dinner, at celebrations, or as comfort food on cool evenings. What sets this apart is the cashew cream technique: soaking and blending cashews creates authentic richness rival to condensed milk versions, while fresh orange zest adds sophistication beyond standard cinnamon-only flavoring.
Ingredients
Instructions
- 1
Soak cashews in water for at least 2 hours, then drain.
- 2
Blend drained cashews with the 1/2 cup water until completely smooth; set aside.
- 3
Heat a large saucepan over medium heat and add rice and 2 cups water.
- 4
Bring to a boil and cook, stirring often, until most water evaporates, about 5 minutes.
- 5
Add soy milk, sea salt, orange zest, cinnamon stick, and blended cashew cream; bring to a boil.
- 6
Stir in sugar and reduce to a low simmer.
- 7
Stir the rice frequently to prevent sticking to the pan bottom.
- 8
Cook until rice is tender, about 20 to 30 minutes.
- 9
Remove from heat and discard orange zest and cinnamon stick.
- 10
Cool a few minutes, transfer to serving bowls, and garnish with ground cinnamon.
Tips
Soak cashews at least 2 hours to fully soften them for ultra-smooth blending. Longer soaking (up to overnight) reduces any slight bitterness and creates even creamier texture without additional thickeners.
Stir constantly during the final cooking stage to prevent rice from settling and scorching on the pan bottom. A wooden spoon or heat-resistant spatula works best for frequent scraping.
Toast ground cinnamon in a dry pan for 10-15 seconds before garnishing to awaken its oils and deepen warm, spicy flavor without adding heat or bitterness to the finished pudding.
Good to Know
Refrigerate covered up to 5 days. Reheat gently on stovetop over low heat with splash of soy milk to restore creaminess.
Prepare through step 8, cool completely, and refrigerate up to 2 days before serving. Reheat gently.
Serve warm or at room temperature, garnished with ground cinnamon. Pairs with Mexican coffee or cinnamon tea.
Common Mistakes
Skip stirring during cooking to avoid rice settling and scorching at pan bottom.
Add sugar before reducing heat to prevent crystallization and ensure even distribution.
Remove orange zest and cinnamon stick before serving to prevent bitterness from prolonged steeping.
Substitutions
richer, more traditional flavor; reduce sugar by 1 tablespoon
Full guide →FAQ
Can I make this dairy-free or vegan?
Yes, this recipe is naturally vegan. All ingredients—cashew cream and soy milk—are plant-based. No substitutions needed. Ensure cinnamon sticks are pure spice with no additives.
What if I don't have soy milk?
Oat milk creates comparable creaminess with milder flavor. Coconut milk makes richer, more traditional pudding but may overshadow orange notes. Adjust final sugar to taste. Avoid thin plant milks like almond.
How long does arroz con leche keep?
Refrigerated in an airtight container, it stays fresh up to 5 days. Reheat gently on stovetop with a splash of soy milk since pudding thickens when cold. Do not freeze; texture becomes grainy upon thawing.