Ingredients
Directions
Make the sweet almond milk: Add the skinless almonds and 2 cups of fresh water to a high-speed blender and blend until creamy smooth.
Strain the almond milk: Place a nut milk bag or fine mesh sieve over a pitcher. Pour the almond milk from the blender into the bag or sieve. If you’re using a bag, carefully squeeze the milk from the top over the pitcher, wringing the bag until all the milk is in the pitcher. If you’re using a sieve, use a large spoon to stir and press the milk until it’s all in the pitcher. Discard or compost the pulp.
Transfer the milk back to the blender and add the vanilla extract, date paste, and optional salt. Blend until smooth and everything is combined.
Make the rice: Add the water, cinnamon sticks, and lemon peel to a medium stovetop pot. Bring to a boil and let simmer for 3 minutes.
Add the rice and bring the water to a boil again. Reduce the heat to simmer, and cook, uncovered, for 15 minutes.
Pour the sweet almond milk over the rice and simmer for 40 minutes, stirring often. Be careful not to let the milk overflow. Continue to simmer and stir occasionally until the milk has been absorbed into the rice. During the last 10 minutes, you may have to stir more often.
Remove from the heat and allow to cool slightly before removing the cinnamon sticks and lemon peel.
Divide arroz con leche between serving cups and sprinkle with a dusting of cinnamon.
Chef's Notes
Soaking the almonds
Place the almonds in a bowl. Boil approximately 2 cups of water on the stovetop. Once boiling, pour the water over the almonds and let sit for 30 minutes. Drain the almonds and remove their skins with your hands by pressing the center of the almond and pulling back with your fingers to remove the skin. Place skinless almonds back into the bowl and compost the skins. Return to Step 1 in the recipe directions. Note that you could also blanch the almonds to remove the skin; however, soaking them helps them to also become creamier for this dish.
Substitutions
Instead of making almond milk from scratch, consider using any plant-based milk of choice. Soy milk and oat milk may offer the most creaminess. To substitute another plant-based milk, add 2 cups of plant-based milk to a blender along with the vanilla, date paste, and optional salt. Blend until combined, then go to Step 6 and add the milk to the rice.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Prepare the almond milk ahead of time.
Storage
Store arroz con leche in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the sweet almond milk: Add the skinless almonds and 2 cups of fresh water to a high-speed blender and blend until creamy smooth.
Strain the almond milk: Place a nut milk bag or fine mesh sieve over a pitcher. Pour the almond milk from the blender into the bag or sieve. If you’re using a bag, carefully squeeze the milk from the top over the pitcher, wringing the bag until all the milk is in the pitcher. If you’re using a sieve, use a large spoon to stir and press the milk until it’s all in the pitcher. Discard or compost the pulp.
Transfer the milk back to the blender and add the vanilla extract, date paste, and optional salt. Blend until smooth and everything is combined.
Make the rice: Add the water, cinnamon sticks, and lemon peel to a medium stovetop pot. Bring to a boil and let simmer for 3 minutes.
Add the rice and bring the water to a boil again. Reduce the heat to simmer, and cook, uncovered, for 15 minutes.
Pour the sweet almond milk over the rice and simmer for 40 minutes, stirring often. Be careful not to let the milk overflow. Continue to simmer and stir occasionally until the milk has been absorbed into the rice. During the last 10 minutes, you may have to stir more often.
Remove from the heat and allow to cool slightly before removing the cinnamon sticks and lemon peel.
Divide arroz con leche between serving cups and sprinkle with a dusting of cinnamon.
