Arroz con Leche de Coco
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Category
Dessert
Cuisine
South American-Inspired
Author:
Curio Kitchen
Servings
6-8
Prep Time
5 minutes
Cook Time
30 minutes
Calories
350
This vegan rice pudding is inspired by South American recipes, but we’ve added a Curio twist: Zenú Spice, which lends its lively flavor and a golden hue to this comforting favorite.
Ingredients
- 10 cups full-fat coconut milk (about six 14-ounce cans)
-
⅛ teaspoon sea salt
- 1 cup jasmine rice
- 1 cup sugar
-
2 tablespoons Zenú Spice
For garnishing
- Unsweetened coconut flakes, toasted
-
Zenú Spice
Directions
- Put the coconut milk and salt into a large, heavy pot set over medium-high heat. Bring the milk to a boil, then add the rice. Stir once or twice and reduce the heat to low. Simmer, stirring frequently so the rice doesn’t stick, about 30 minutes.
Add the sugar and Zenú Spice to the pot and stir to combine and dissolve the sugar. Shut off the heat and let the pudding cool to room temperature, stirring occasionally. Serve warm or cool, garnish just before serving with toasted coconut and a pinch of Zenú Spice.
Recipe Note
Note: The pudding should be thick but creamy — to achieve that texture, trust that the pudding will thicken further as it cools!
Hi Jan, Susan from Curio Kitchen here. There are so many options! Any of our herb blends would be great in vegetable soups — and then from there, skies the limit. For example you might try Chili Today! (and our recipe for vegetarian chili). If you live locally, pop into the shop and we’ll load you up with more ideas, recipes, and you can smell the different blends. Happy cooking!
Can you recommend a spice or spice blend to liven up various types of vegetable soups that I make during the fall & winter
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