Author Notes: This is a twist on the traditional arroz con leche, or rice pudding, recipe. This version is dairy- and sugar-free, but I include suggested substitutions at the end of the recipe. This is delicious as a late night snack, dessert, or breakfast. —Holly
- 2 cups Water
- 2 cups Coconut milk
- 1/2 cup Rice
- 1 Cinnamon stick
- 2 Bananas, sliced
- 1/4 cup Golden raisins
- 1/2 cup Honey
- 1 teaspoon Vanilla
- Bring the water and milk to a boil over medium heat in a medium saucepan.
- Add the rice and reduce heat to the lowest setting. Simmer, stirring often and scraping bottom to prevent burning, for 40-45 minutes.
- Add the sliced bananas, raisins, and honey. Simmer for another 15 minutes, until the rice has attained a pudding-like consistency. Be sure to stir often to keep the rice from sticking to the bottom of the pot.
- Remove from heat and stir in the vanilla. Remove the cinnamon stick. Serve hot or cold, sprinkling the top with ground cinnamon or dried coconut flakes. Drizzle extra coconut milk on top if desired. Enjoy!
- Substitutions: The coconut milk/water can be substituted for any or all of the following: cow/goat milk, soy milk, almond milk, condensed milk, evaporated milk, etc. Just be sure to keep the total amount at 4 cups. Fresh mango is a delicious substitution for the banana. The honey can be substituted with any preferred sweetener: white sugar, brown sugar, etc.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Porridge