Vegan Mofo 2018 Post 23: Arroz Roce

São Tomé and Príncipe are an island nation in the Gulf of Guinea, near western coast of central Africa, with Gabon closest. The official language is Portuguese and Forro, Angolar, and Principense are also spoken. It is a hot and humid location with a few bird species and plants thriving in Africa’s second smallest country. The main agricultural crop is cocoa and then palm kernels, copra, and coffee. Their cuisine is mostly beans, corn, cooked bananas, pineapple, avocado, coffee as seasoning, hot spices, and sweet potato omelettes.
I wasn’t partial to making rice pudding. Once, I had a stepfather that demanded my siblings and I to eat sugared white rice. Back then, we were raised on butter and salted rice. I thought it was one of the grossest creations known to man– well next to my hatred of ham and spam. Still, the island’s popular arroz roce is divine and simple dessert. I didn’t have coconut milk on hand, but So Delicious French Vanilla Coconut Milk Creamer and regular almond milk thickened the rice well enough. The kitchen smelled so sweet and fragrant, I couldn’t wait to devour a bowl or two. This models the recipe from the 196Flavors blog.

Arroz Roce Ingredients and Preparation

1 1/4 cup rice
2 teaspoon lemon juice
1 cinnamon stick
pinch of salt
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup coconut creamer
1/2 cup almond milk

Bring rice, lemon juice, and cinnamon stick to a boil.
Add salt, sugar, cinnamon, coconut creamer, and dairy free milk.
Allow rice to thicken.

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