Pistachio Fig Arroz Con Leche: Gluten Free Dessert

Pistachio Fig Arroz Con Leche makes a fantastic gluten free treat.

The story of Pistachio Fig Arroz Con Leche: I got this friend named Rachel, I like to call her Miss Killers, but that’s different story for another time. Rachel is gluten-free and has been for a while now. It seems like most of our encounters are planned around food, either it’s a potluck or a restaurant rendezvous, but we almost always end the night with Miss Killers complaining about not being able to have the dessert she wishes she could have, if I haven’t made flan. I usually feel like an awful friend for not coming up with a fabulous gluten free dessert she could eat.

The other day I was scrolling through my instagram stories and noticed Rachel was celebrating a new big job (she started her own business Blue Lotus Collective a year ago and has been hustling hard) and a promotion for her fiancé. They were eating some decadent dinner, then the next story showed them at a pie house and naturally she was complaining how they had gone there for dessert and unfortunately she couldn’t partake.

I sent her a DM saying I would make her a celebrational gluten free dessert that would be drool-worthy and taste like heaven. I made a batch of pistachio fig arroz con leche the next day. A pistachio arroz con leche made with Jasmin rice and garnished with fresh figs, salty pistachios, and gluten free granola (for extra crunch). Delicious and pretty to look at too. I think I’m going to call it “The Rachel” and invite her over to continue her celebration! Congrats, amiga!

Pistachio Fig Arroz con Leche garnished with figs and gluten free granola.

Ingredients for Pistachio Fig Arroz Con Leche:

  • 4 cups water
  • 2 cinnamon sticks
  • 1 3/4 cups jasmin rice
  • 1/3 cup pistachios coarsely chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon pistachio extract
  • 14 ounces La Lechera (sweetened condensed milk)
  • 12 ounces evaporated milk
  • fresh figs
  • gluten free granola

Directions:

  1. Add water and cinnamon sticks to a pot and bring water to a boil over a medium high flame. Once water is boiling remove cinnamon sticks.
  2. Pour jasmin rice and pistachios into boiling water. Mix to combine.
  3. Cover pot with lid, then lower flame to low – simmer.
  4. Cook rice for 15 minutes.
  5. Remove lid and add in vanilla extract,  pistachio extract, La Lechera, and evaporated milk. Mix well to combine.
  6. Continue cooking for an additional 2 minutes pot uncovered and stirring occasionally.
  7. Remove from flame and allow to cool for 10 minutes.
  8. Serve warm and garnish with figs, granola and pistachios.
  9. Enjoy!

Pistachio Fig Arroz con leche served in a cup

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