As my abuelita always said, “panza llena, corazón contento” meaning a full tummy leads to a happy heart. Today we’re embarking on an exciting culinary journey to create a delectable strawberry arroz con leche. This mouth-watering dessert is not only delicious, but it’s also a feast for the eyes with its vibrant colors.
In English, arroz con leche translates to rice with milk. Originating in Spain with Arabic influences, it found its way to México and is now considered a traditional delicacy. Enjoyed best warm, its heavenly aroma is both inviting and nostalgic.
Food is often considered a love language and we agree! Our kitchens provide a safe space for us to experiment with seasonal ingredients, make family favorites, or even create our own recipes to then share with our loved ones. This stunning strawberry arroz con leche will delight your taste buds and leave your guests impressed. We hope abuela’s recipe brings happiness to your heart and tummy!
This is a delightful twist on the classic Mexican rice pudding that’s been a staple in so many homes.
- Versatile – This strawberry cinnamony treat is perfect for any occasion. It pairs nicely with shrimp tacos, too!
- Scrumptious – Think milky, zesty, nutty sweetness all in one bite! It truly is an unforgettable experience of flavors and textures.
- Everyday Ingredients – Okay, okay, the piloncillo might require a trip to your local Latino market, but it delivers unparalleled richness and flavor.
- Customizable – Our version is topped with edible flowers, strawberries, and walnuts. We mix in lemon rinds and bay leaves, which add a diverse pallet profile.
Remember: Cooking should be fun and experimenting with new flavors is all part of the culinary journey. Let us know how you enjoyed your strawberry arroz con leche! Until next time, happy cooking everyone!
| Servings | Prep Time |
| 12 Cups | 10 Minutes |
| Cook Time |
| 50 Minutes |
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This delightful twist on the classic Mexican arroz con leche will have you coming back for seconds! Its creamy texture, rich ingredients, and enticing aromas blend perfectly. Within an hour you'll have a yummy warm dessert that's perfect for any occasion.
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- 3 Cups White rice
- 3 Cups water
- 3 Cinnamon sticks
- 10 Cups Milk (save one cup to mix in at the end)
- 5 Tablespoons Strawberry powder
- 6 Small Pilloncillos (equivalent to one large)
- 1 Teaspoon vanilla extract
- 4 Slices Lemon rinds
- 4 Bay leaves, fresh or died
- 1/4 Cup Walnuts, chopped
- 1/4 Cup Edible flowers
- 1/4 Cup Strawberries, chopped
- To kick things off, we'll need to gather our ingredients. We will wash and strain the rice, cinnamon sticks, and strawberries.
- If you don't have strawberry powder, you can easily make your own by grinding dehydrated strawberries in a food processor.
- Combine cinnamon sticks and water into a medium-sized pot and bring to a boil until it turns into a beautiful golden yellow hue.
- Now add the rice and cook on medium-high heat covering the pot. Leaving the cinnamon sticks inside helps infuse a rich flavor. Your rice should look like this.
- Simultaneously add the milk and stir scraping the bottom of the pot to prevent the rice from sticking.
- Now it's time to sweeten things up! Drop in the piloncillo, a type of Mexican sweetener, a few at a time and continue stirring. This allows you to make the arroz con leche as sweet as you'd like!
- Once boiling, bring the flame down to medium heat. At this point, add the lemon rinds, bay leaves, and strawberry powder.
- Continue stirring until thickened, this usually takes 30 minutes... it's also a nice arm workout!
- Remove it from heat and incorporate vanilla extract and the remaining cup of milk. Remember to remove the cinnamon sticks, lemon rinds, and bay leaves.
- Give it a quick mix before serving in cute little jars or ramekins- decorate with the toppings for that extra touch!
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