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Add milk, rice, honey and cinnamon stick to a saucepan. Heat until boiling softly.
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Reduce heat and simmer for 15 minutes or until milk has reduced and the rice is to your desired consistency.
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Remove from heat, season with cinnamon and nutmeg.
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Place in the refrigerator covered until chilled.
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Add a couple of tablespoons of mango to a mason jar.
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Add coconut arroz con leech until the mason jar is about 3/4 full.
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Add another layer of fresh mango.
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Top with a couple of strawberries.
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Sprinkle with shredded coconut.