Arroz con Leche with Tangy Strawberry Sauce and Candied Pecans is a flavorful and elegant version of one of the most popular desserts in the Latin world.
- TANGY STRAWBERRY SAUCE
- 5 cups stemmed and chopped fresh strawberries
- 1/3 cup granulated sugar
- Juice and grated peel of 1 lemon
- 1/4 teaspoon ground cinnamon
- 1 cup coarsely chopped pecans
- 1/4 cup granulated sugar
ARROZ CON LECHE
- 6 1/2 cups milk
- 2 cinnamon sticks
- 1 cup long-grain rice
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
FOR TANGY STRAWBERRY SAUCE:
COMBINE strawberries, sugar, lemon juice, grated lemon peel and cinnamon in medium saucepan. Cook over medium-high heat, stirring occasionally, for 10 minutes or until strawberries become soft and sauce is thickened. Cool at room temperature. Refrigerate for 2 hours.
FOR CANDIED PECANS:
BUTTER baking sheet or large piece of foil.
COMBINE pecans and sugar in medium, heavy-duty skillet. Cook over medium heat, stirring frequently, until sugar is melted and pecans are golden brown. Pour from skillet onto prepared baking sheet. Let cool. Break apart before serving.
FOR ARROZ CON LECHE:
HEAT milk and cinnamon sticks in large saucepan over medium-high heat until it reaches a boil; remove cinnamon sticks. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 15 to 20 minutes. Add sweetened condensed milk; cook, stirring frequently, for 15 to 20 minutes or until rice is tender and sauce is thickened.
SPOON Arroz con Leche into individual cups. Top with strawberry sauce and candied pecans. Serve immediately.