First of all, I’d like to say happy holidays to everyone! At this point, you’ve either gotten all your gifts weeks ago (like a responsible, smart adult lol) or you’re scrambling to get some last minute shopping done (like me). As a result, traffic becomes more of a hassle, people can become more unbearable, and you become Ebenezer Scrooge! Before you become this negatively-spirited Christmas icon, remember all the wonderful and magical things about the holidays…primarily all the yummy food and sweets!
So now that we are in December you are probably in the midst of “bulking” season (a.k.a. annual weight gain due to holiday eating and not giving a fuck) LOL! And guess what we are just going to keep it going all through December because I have a bunch of sweets and delicious meals planned for this month! Today’s recipe is one of my all-time favorite desserts which I learned to make from my grandma. If you are Hispanic or are familiar with Latino culture (primarily food culture), you know that rice pudding, or arroz con leche is a classic sweet, loved by all! So if you are excited to see this turned vegan or you are simply intrigued, keep scrolling for the full recipe!
It’s Wednesday before Thanksgiving day which means your kitchen is starting to look like a war zone, or…you don’t give a shit because it’s just another day in your neck of the woods. Either way, I will get right into it because let’s be honest all you really care for in this moment of stress is the recipe so you can get shit done quick and start planning your Black Friday strategy LOL!