Plant-based Asturian-style rice pudding (Arroz con leche-inspired)
🌱🍚 Did you know that rice is among the most wasted foods worldwide? Despite being a staple in many cultures, too much rice ends up in the bin instead of being repurposed. The good news? Rice is an incredibly versatile cereal grain and has a long shelf life—so let’s make the most of it use leftover cooked rice and turn extra rice into porridge, stir-fries, or rice pudding! Let’s cook delicious creamy, vanilla cinnamon-infused rice pudding like most traditional desserts the ingredients are simple but the outcome is wonderful.
😋👩🍳 Celia Rodrigo Rey joined A Grandchild in My Kitchen, Grandma Sita’s plant-based cooking challenge, and they cook a family recipe inspired by the traditional Asturian-style rice pudding (Arroz con Leche Asturiano) made with love, creamy texture, and zero waste in mind! Popular Spanish dessert originally from the Asturias region in northwest Spain.
INGREDIENTS
1L plant-based drink (oat, almond, or coconut)
150g *short-grain rice (use up what you have!)
80g brown sugar or date syrup
1/2 lemon peel
1 cinnamon stick
1/2 vanilla pod or 1 tsp vanilla extract
Cinnamon powder for garnish (optional)
*Bomba rice (Paella rice), short-grained rice is the most used in Spain.
METHOD
1. Wash the rice – Wash and rub well the rice under the tap.
2. Infuse the drink – In a pot, heat the plant-based drink, add lemon peel, cinnamon stick, and vanilla, and simmer for 5 minutes.
3. Cook the rice – Add rice to the infused milk, cook on low heat, and stir often to avoid sticking (about 40/45 minutes). Make it slow, don’t be in a rush. Add the drink little by little and stir, stir, stir! This will make it super creamy.
4. Sweeten It – Add sugar or date syrup in the last 10/15 minutes and stir until creamy.
5. Serve & Garnish – Turn off the heat and let stand for a while. Remove the cinnamon stick and lemon peel. Sprinkle cinnamon powder on top and enjoy warm or chilled!
➡️Rice pudding is a beloved dish found in many cultures, each with its unique twist! Made with rice, milk (or plant-based alternatives), and sweeteners, this comforting dessert has travelled across continents for centuries.
👵💚 Grandma Sita’s tip:
*Storing rice the right way helps reduce food waste, keep it fresh longer, and maintain its nutritional value. Store rice in glass jars, stainless steel, or food-grade ceramic containers to prevent moisture and pests in a cool, dark pantry away from direct sunlight.
*Freeze rice for 48 hours before storing it to kill any potential bugs.
*Let cooked rice dry and use it for crispy snacks or homemade rice flour.
*If it’s truly inedible, compost rice to return nutrients to the soil.
🌾📗Not all rice is created equal! While both white rice and whole grain rice are staple foods worldwide, they differ in nutrition, processing, and sustainability. Whole grain rice is the better zero-waste and nutrient-dense option because it requires less processing. However, both types can be stored waste-free in glass jars or reusable cloth bags to reduce plastic waste!
♻️ About 347 million tons of cereals are wasted each year, which includes common cereal foods like bread, breakfast cereals, rice, and pasta. Next time you’re about to toss rice, think again! How can you use, share, or compost it instead? Let’s fight food waste together!