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VEGAN ARROZ CON LECHE
Aka cinnamon, creamy rice pudding.
TAG A FRIEND AND GRAB RECIPE BELOW!
I grew up eating this delicious dessert because both my Mexican grandmas would make this (especially during the holidays) so this hits home for me! Thanks to the @crockpot 8 QT Crock-Pot® Express Pressure Cooker #ad for make this even faster to make!!! Ingredients:
1 cup Cashews
5 1/2 cups water
1 cup Jasmine rice, strained
1/4 tsp salt
2 Cinnamon sticks
1/2 cup cane sugar or coconut sugar
1 tsp ground cinnamon
1. In a blender combine 1 cup raw cashews and 5 cups filtered water. Blend for about
1 minute on high or until smooth. * no need to strain * 2. In your @crockpot 8 QT Crock-Pot® Express Pressure Cooker add the 1 cup rinsed rice, 3 cups of the cashew milk + 1/2 cup water, salt and 2 cinnamon sticks. Click the rice button and increase time to 20 minutes. Cover with lid and click start.
3. After the 20 minutes remove lid, add 2 more cups of the cashew milk, 1/2 cup
sugar, 1 tsp ground cinnamon and stir to combine. Cover again with lid, hit the button “keep warm” and set to 5 minutes.
4. After the 5 minutes, take off lid, stir and remove cinnamon sticks. Serve warm or
store in containers, place in fridge and enjoy the next day or a few hours later if you prefer it cold! .
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