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Cannabis-Infused Vegan Arroz con Leche

This sweet and creamy comfort food classic is a must try. So easy to make. Infuse with your favorite CBD or cannabis oil.
4 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Cuisine Latin
Servings 8


  • 1 cup Long Grain Rice
  • 1 ¾ cups Water
  • 3 cups Unsweetened Lite Coconut Milk
  • 11.25oz can Coconut Condensed Milk
  • 2 Cinnamon Sticks
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Pink Himalayan Sea Salt
  • Orange Zest to Taste
  • Lemon Zest to Taste
  • Cinnamon Powder Garnish
  • Cannabis Oil / Tincture (Optional - Personal Dosage Varies)


  • In a small saucepan under medium heat, add the rice and 1 ¾cups water, then bring to a boil.
  • Once the water has reached a boil, place a lid on the saucepan and reduce the heat to low allowing  the rice to cook for approximately 12 minutes. Rice should be tender.
  • After 12 minutes, turn the flame off and let the rice steam for 15 minutes. Once the rice has finished steaming, use a fork to fluff the rice.
  • Pour the coconut milk and coconut condensed milk into the saucepan, then add the cinnamon stick and use a flexible rubber or silicone spatula to stir in the vanilla extract and salt.
  • Turn your flame on to medium-low, and let it come to a simmer. Once it comes to a simmer, let it cook for 8-10 minutes until it starts to thicken. Stir occasionally to avoid the bottom from sticking.
  • Remove your Arroz con Leche from the heat and set aside for 20 minutes to cool, the rice pudding will thicken as it cools. You can serve it warm with a sprinkle of cinnamon in colder weather or top with it a citrus zest and place in the fridge until it cools completely.


This recipe was adapted from Chicano Eats.
Keyword arroz con leche, coconut milk, condensed coconut milk, dairy free, dairy free dessert, plant based, plantbased, rice pudding, vegan, vegan dessert
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