This vegan arroz con leche recipe transforms simple pantry staples into a luxuriously creamy Mexican treat infused with cinnamon stick and aromatic orange zest then topped with a simple and sweet strawberry sauce.
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This post was last updated on February 19, 2026.
Arroz con leche is one of those classic Mexican desserts that shows up at family gatherings, holidays, and quiet evenings at home.
This creamy vegan rice pudding is the perfect dessert for anyone with a sweet tooth.
What Makes This Vegan Arroz Con Leche So Special
Traditional Mexican rice pudding is typically made with sweetened condensed milk, heavy cream, and sometimes half and half.
This vegan version swaps in vegan sweetened condensed milk, vegan cream, and almond milk (you could also use rice milk) for a delicious alternative that’s just as rich and satisfying.
The best part? It bakes gently for a hands-off cooking time that creates ultra creamy rice pudding with a soft, tender texture. Top with a fresh strawberry sauce and a dusting of cinnamon for a comfort-food dessert that checks every box.
This truly is the best rice pudding for anyone looking for a creamy Mexican treat.
Ingredients You Need:
For today’s arroz con leche, we’re using very similar ingredients to my traditional stove top arroz con leche, except swapping in vegan substitutes for the traditional dairy items. I found all of these ingredients at my local Whole Foods but you can also purchase them online.
- Vegan Sweetened Condensed Milk: I buy sweetened condensed oat milk this brings the creaminess and the sweetness without the dairy.
- Almond Milk: Almond milk is a common swap in vegan desserts and drinks. It’s what I use to make my vegan atole and vegan horchata.
- Vegan Heavy Cream: You need 2 cups of vegan heavy cream which can be found next to the other vegan dairy items in the refrigerated dairy aisle.
- Vanilla & Salt: Essential flavor enhancers!
- Long Grain Rice: I like using Jasmine or Basmati rice. It cooks quickly and thoroughly. Short grain rice gets stickier but tends to stay hard in the middle.
- Cinnamon Stick: Look for Ceylon cinnamon sticks at your local Mexican market typically labeled canela. These are the same type of cinnamon I use to make everything from my morning oatmeal to my evening White Russian horchata popsicles.
- Orange Rind: Adds such a lovely, fragrant citrus essence.
- Strawberry Sauce: See below for more details!
How to Make This Creamy Vegan Rice Pudding
Unlike some stovetop versions of arroz con leche that cook in a large pot over low heat with cups of water, this traditional recipe uses a baked method. Baking creates a slow, even heat that allows the rice to slowly soak up the liquid as it simmers so each grain is cooked all the way through but not mushy. I also bake my Mexican red rice too—comes out perfect every time.
Prepare the oven: Heat oven to 325°F and arrange rack in the middle.
Mix in the baking dish:Combine all arroz con leche ingredients in a 2-quart baking dish.
Bake covered: Cover with parchment paper and then foil. Bake for 1 hour.
Arroz con leche after 1 hour in the oven.
Bake uncovered: Remove parchment and foil, stir gently, and bake uncovered for 30 minutes more or until rice is tender and creamy.
Fully baked arroz con leche.
Serve: The low heat and steady cooking time create that signature creamy vegan rice pudding texture that makes this the best rice pudding for any occasion. I think it’s best served warm with hot coffee or my favorite double orange Kahlúa coffee.
Strawberry Sauce Instructions
Combine half of the chopped strawberries, orange zest, orange juice, and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a low simmer. Cook gently, stirring occasionally, until the fruit softens and the sauce thickens. Let cool, then stir in the remaining fresh strawberries.
Spoon generously over a cup of warm arroz con leche or spoon all the strawberries on top of the dish before serving.
Or Try Rhubarb!
I feel like when strawberries are in season I’m using them in everything (fresas con crema anyone?) For this recipe they make a naturally sweet, vibrant topping that pairs beautifully with the creamy pudding. However, if you can find fresh rhubarb, you can absolutely use it instead.
For a sweet-tart twist, cook chopped rhubarb along with half of the strawberries, then stir in the remaining fresh strawberries at the end for a chunky, bright sauce. The rhubarb adds extra flavor and gentle tang, balancing the sweetness of this creamy Mexican treat perfectly.
Tips for the Perfect Dessert
- Allow the pudding to cool slightly if you prefer a thicker texture.
- Store leftovers in an airtight container for up to 4 days. Store the strawberry sauce separately.
- Enjoy warm, chilled, or at room temperature. Rewarm pudding on the stove or microwave with a little extra almond milk if it seems too dry.
- Because it’s a great make-ahead dessert, try it this Easter as a vegan option along with the traditional Capirotada.
Variations & Flavor Ideas
There are many versions of arroz con leche across Latin America. Some include sticky rice for a thicker texture. Others use rice milk or coconut milk for coconut rice pudding.
You can customize this vegan arroz con leche recipe by:
- Adding extra orange peel for deeper citrus notes
- Stirring in more vanilla extract for warmth or try a touch of almond extract
- Sprinkling additional cinnamon powder on top or add other whole spices to the pudding while it bakes like cardamom, clove, or whole allspice berries.
- Serving with other berries for a colorful finish
This is lovely for dessert but also delicious for breakfast! Serve alongside my homemade vegan soy chorizo and tortillas or my vegan breakfast burritos if you’re really hungry!
FAQs
Can I make this on the stovetop instead of baking?
Yes. Just follow the instructions in my traditional arroz con leche recipe.
2. What type of rice works best?
Long grain rice gives you the best rice pudding texture — creamy but not overly dense. Sticky rice will make it thicker and heavier.
3. Can I use coconut milk or rice milk?
Absolutely. Rice milk keeps it lighter, while coconut milk creates a richer coconut rice pudding variation with extra flavor. Any leftover coconut milk can be used to make my super easy pineapple soft serve!
4. Why did my arroz con leche turn too thick?
It naturally thickens as it cools. Stir in a splash of almond milk before serving to bring it back to a creamy consistency.
5. Can I make this ahead of time?
Yes! This vegan arroz con leche recipe stores well in an airtight container in the refrigerator for up to 4 days. Serve chilled, at room temperature, or gently reheated.
Vegan Arroz Con Leche with Strawberry Sauce
Yield:
8 servings
Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 40 minutes
The rice pudding can be served hot, warm, or cold; it will get thicker as it cools. The sauce can be made up to 3 days in advance and kept covered in the refrigerator until ready to use. If you have any Canela, those oversized soft Mexican cinnamon sticks, this is the place to use it.
Ingredients
For the Arroz Con Leche:
For the Strawberry Sauce
- 1 1/2 cups chopped strawberries
- 1 teaspoon orange zest
- 3 tablespoons orange juice
- 1/4 cup granulated sugar
Instructions
- Heat the oven to 325°F and arrange a rack in the middle.
- Combine all the ingredients in a 2 quart baking dish. Cover with parchment paper and then foil. Bake for 1 hour. Remove parchment and foil and stir. Bake uncovered for 30 minutes more or until rice is tender. Sprinkle with ground cinnamon if you’d like.
- For the strawberry sauce, combine all the ingredients in a small saucepan. Bring to a boil over medium heat. Cook gently, stirring occasionally until rhubarb is tender and sauce is thickened.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0g