Strawberry Arroz con Leche

Strawberry Arroz con Leche

This strawberry Arroz con Leche is going to change the way you view rice pudding forever. Tangy strawberries offer the perfect contrast to the sweetness of the milk plumped rice.

Course Dessert

Cuisine Mexican

Diet Vegan

Total Time 40

Servings servings

Calories 217kcal

Author Dora R.

Ingredients

1 cup long grain-rice (200g)
1
Ceylon cinnamon stick  
3 cups water (709ml)
3 ½ cups unsweetened soy milk (828ml)
¼ cup + 1 tablespoon granulated sugar (67g)
1 pound strawberries stems removed, divided (453g)

Instructions

In a large pot combine the rice, cinnamon stick, and water. Bring to a boil over high heat, reduce heat to low and simmer stirring occasionally for 15 minutes or until almost all of the water has evaporated.
Pour in 1/4 cup of sugar and the soy milk. Continue to simmer for 10 more minutes or until the rice is completely cooked and it has the consistency of pudding.
Remove from the heat and let it cool at room temperature for 10 minutes.
While the rice is cooling, chop half of the strawberries into small pieces and transfer them to a bowl, stir in the remaining tablespoon of sugar and let them sit for 5 minutes.
Place the remaining half of the strawberries in the blender and purée until smooth. Add the strawberry purée and chopped strawberries into the rice and stir.
Serve hot or cool down in the fridge until completely cold. I prefer it cold.l, especially in the summer.
Store in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

Video

Notes

This treat is especially delicious with ripe strawberries.
Make sure to stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
Drizzle some melted chocolate on top for a chocolate covered strawberry inspired treat.

Nutrition