Arroz con leche is one of Peru's most popular desserts.
Peru's rice and milk pudding recipe is typically sweeter then most and usually served with Mazamorra Morada.
Many Latin countries have their own version of how to make arroz con leche but below is a good representation of arroz con leche Peruano style.
- 1 cup Arborio Rice
- 3 Cups Water
- 1 Can Condensed Milk
- 1 Can Evaporated Milk
- 2 Cinnamon Sticks
- 2 Cloves
- 1 Lemon or Orange Peel
- 1/2 tsp Vanilla
- 2 tsp Ground Cinnamon
- 1/3 Cup Raisins Optional
Pour the water into a heavy saucepan. Add the lemon or orange peel, cinnamon stick, cloves and raisins (optional). Bring to a boil.
Wash the rice thoroughly and add to the boiling water. Bring to a boil again.
Then reduce heat and let simmer without lid until the water is gone and the rice is soft, about 25 minutes.
Remove the lemon or orange peel, cloves and cinnamon stick.
Add the evaporated milk. Constantly stirring, bring to a boil, reduce heat and simmer continuing stirring with a wooden spoon until it is slightly creamy and soupy, about 20 minutes. Then add the sweetened condensed milk while still contstantly stirring.
Continue cooking over low heat until your rice pudding gets creamy, about 10 minutes. Don´t let it dry too much, the mixture will become thicker as it cools because the rice will absorb most of the liquid. Stir in the vanilla essence.
Fill the rice pudding in a bowl or small glasses, sprinkle with cinnamon powder and serve hot or cold.