Experience the delightful flavors of Arroz Emperatriz With Cranberry Sauce, a unique twist on the classic Guatemalan dessert, arroz con leche. This exquisite dessert takes the form of a flan, making it an impressive choice for holiday celebrations. Made with cooked rice, cinnamon sticks, milk, and sweetened condensed milk, this rice pudding dessert offers a creamy and comforting treat. The bright zest of lime and orange adds a refreshing citrus touch, while the cranberry sauce provides a burst of fruity goodness. With its creamy texture and beautiful presentation, Arroz Emperatriz With Cranberry Sauce is a perfect option for enjoying a special dessert during the holiday season.
Sweetened Condensed Milk has always been a staple in my home. More than an ingredient that we use to create recipes, it’s a brand that is tied to family traditions and to my roots. I remember my mom and grandma making flan, arroz con leche and a no-churn lime ice cream that was my favorite treat as a kid.
Food is intimately tied to culture and family and for me, creating those recipes that I grew up with and sharing them with my kids is an important way of keeping those traditions alive.
This holiday season I wanted to make something really special; something that reminded me of family since I won’t be able to spend Christmas with my parents back in Guatemala this year. My grandmother used to make an Arroz Emperatriz and I was super excited that I was able to find the recipe. Arroz Emperatriz is a dessert made with arroz con leche that is put in molds and mixed with gelatin to give it a special taste and great presentation. I had no idea that this was a recipe that was printed in the can of LA LECHERA Sweetened Condensed Milk back in the early 70s! I tweaked the original recipe a bit to make it easier and also added some cranberry sauce and orange to give it a personal touch.
- 2 cups of cooked rice
- 2 cinnamon sticks
- 2 cups of milk
- 1 14 ounce can of Sweetened Condensed Milk
- Zest of one lime
- 1 cup of cranberry sauce (or you can make your own)
- Zest of one orange
- Mint leaves for garnish
- In a medium saucepan, add 1 cup of milk, rice and cinnamon sticks. Cook on low-medium heat for about 10 minutes.
- Add one package of gelatin to one cup of milk. Mix until well dissolved.
- Add the second cup of milk to the saucepan and cook until desired consistency.
- Remove the cinnamon sticks and add sweetened condensed milk and lime zest. Mix until well incorporated.
- Remove from heat and pour the rice pudding mixture into lightly greased molds.
- Refrigerate for at least four hours.
- To unmold, tap the sides of the mold a few times and turn over onto a plate.
- Add a spoonful of cranberry sauce and orange zest. Garnish with mint leaves.
As I took the first bite, all of those childhood memories came rushing back; the smell of the kitchen, the family working together in the kitchen to make tamales, cookies and delicious desserts. I love that I am able to share some of these family traditions and flavors with my kids. And I love making the same desserts my mom and grandma used to make for my family.
Do you have childhood memories around food?
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