4 cups water
1 cup long-grain white rice
2 cinnamon sticks
2 strips lemon zest
Ener-G egg replacer equivalent of one egg
3 cups nondairy milk (I use almond)
1/4 teaspoons salt
1 (15 ounce) can coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup raisins
1. Pour water in a saucepan. Place rice, cinnamon sticks, and lemon zest into water. Let soak for one hour. On high heat, let water-rice mixture come to a boil, uncovered.
2. Next, lower the heat to medium-low and cook for about 11 minutes. Most of the water at this point should be evaporated. Remember that arroz con leche is a tad thinner than normal rice pudding. Combine "egg" and milk. Add to saucepan along with the coconut milk, salt, vanilla extract, sugar, and raisins.
3. Stirring every so often, allow arroz con leche to cook for a little more than 30 minutes. It should start to thicken pretty quickly. Once done, remove from heat and let cool in saucepan. Take out the cinnamon sticks and strips of lemon zest. Keep in fridge.
Source of recipe: This recipe was modified from this one: http://smittenkitchen.com/2010/02/arroz-con-leche-rice-pudding/