Arroz con Leche (Mexican Rice Pudding

• Refrigerated

  • 3 cups Soy milk

• Pasta & Grains

  • 1 cup White rice, short-grain

• Baking & Spices

  • 1 Cinnamon, ground
  • 1 Cinnamon stick, large
  • 1/4 tsp Sea salt
  • 1/3 cup Sugar

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Liquids

  • 2 1/2 cup Water

• Other

  • 2 Long strips orange zest

Found on thymeandlove.com

Description

Ingredients

• ¾ Cup Raw Cashews
• ½ Cup Water
• 1 Cup Short Grain White Rice
• 2 Cups Water
• 3 Cups Soy Milk
• ¼ Tsp Sea Salt
• 2 Long Strips Orange Zest
• 1 Large Cinnamon Stick, preferably Mexican Canela
• ⅓ Cup Sugar
• Ground Cinnamon, preferably Mexican Canela for garnish

Directions

• Soak the cashews in water for at least 2 hours. Drain the cashews and transfer to a blender. Add the ½ cup of water and blend until smooth. Set aside.
• Heat a large saucepan or pot over medium heat and add the rice and 2 cups water. Bring to a boil and cook until most of the water has evaporated, stir often, about 5 minutes.
• When most of the water has evaporated, add the soy milk, sea salt, orange zest, cinnamon stick and the blended cashew cream. Bring a boil over medium heat, add in the sugar. Reduce to a low simmer.
• Stir the rice often, making sure that the rice doesnt stick to the bottom of the pan. Cook until the rice is tender, about 20-30 minutes.
• Remove from heat and take out the orange zest and cinnamon stick. Let the rice cool a few minutes before serving.
• Transfer to serving bowls and top with ground cinnamon.