“Vegan Venezuelan Dessert: Creamy Aroz con Leche & Tropical Fruit Salad”

Allergens

None

Ingredients

• 1 cup long
• grain white rice
• 4 cups plant
• based milk (almond, soy, or oat)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1 ripe mango, diced
• 1 fresh pineapple, diced
• 4 passion fruits, halved and scooped

Instructions

1. In a large saucepan, combine the rice, plant based milk, sugar, cinnamon, and vanilla extract. Cook over medium heat, stirring occasionally, until the rice is tender and the mixture has thickened, about 20 minutes.
2. Remove from heat and let cool slightly. Divide the Aroz con Leche among four dessert bowls.
3. Top each bowl with an equal amount of diced mango, pineapple, and passion fruit.

Chef’s Insight

The combination of warm and cool temperatures creates a delightful contrast that enhances the sensory experience.

Notes

Be sure to use ripe fruit for the best flavor and texture.