Rice pudding is one of the most famous desserts in Peru and a tradition in the city of Lima. It’s on the menu at most restaurants, soda fountains, and even on birthdays. Do you want to learn how to prepare it and surprise your family and friends? Let’s go with the recipe!
How to prepare Arroz con Leche
Rice pudding is an international dessert that is consumed in many parts of the world. It can be consumed hot or cold and the Peruvian version has a different style with a special flavor that you will surely love.
|🔪 Prep Time||10 minutes|
|🍲 Cook Time||20 minutes|
|⏲️ Total Time||30 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||180 calories|
Ingredients Arroz con Leche
- 1 cup of rice
- 3 cups of water
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 cinnamon stick
- 2 cloves
- 1 piece of peel (orange or lemon peel)
- 1 teaspoon of vanilla
- 50 grams of raisins optional
- Ground cinnamon for sprinkling
- Cook the rice in a pot with the three cups of water, the cinnamon, the cloves, the raisins (optional), the orange peel over medium heat until the rice has cooked and the water has evaporated.
- Remove the cinnamon shell.
- Add the condensed milk, the evaporated milk and cook over low heat until the rice is ready.
- Right after add the vanilla, mix and cook for five more minutes.
- Serve in a bowl and sprinkle with cinnamon powder.
I’ll leave you next 3 unmissable tips so that your Peruvian Rice with Milk is spectacular.
Tips and tricks
- Soak the rice in water for 10 minutes to release the starch. This is so that the rice absorbs the milk better.
- After adding the milk, add 1/4 cup of Port wine and cook for 3 more minutes, stirring gently.
- Use a wooden spoon (wood), this is so as not to mistreat the rice while we move it and so that the grains remain whole and not like a mass.
This dessert is mentioned by Ricardo Palma on Peruvian traditions when he tells the story of a libertine friar from the year 1651, who while visiting a dying friend, told him “What the hell, man! I come for you to take you to a party, where there are girls with rice pudding and cinnamon.
Peruvian gastronomy has a wide variety of desserts that in many cases are the result of fusion and miscegenation, since colonial times.
Many of the Spanish sweets have Arabic origin, which were adapted by the Spanish and brought to Peru at the time of the conquest. Then these dishes evolved and the native ingredients of Peru were integrated, resulting in a wide variety of dishes.