📝 About This Recipe
Transport yourself to the bustling streets of Lima with this ultra-creamy, velvety Arroz con Leche, a cornerstone of Peruvian confectionery. Unlike other versions, the Peruvian style is distinguished by its rich use of evaporated and condensed milk, infused with the warm, aromatic notes of cinnamon, cloves, and orange peel. It is a comforting masterpiece that balances a silky texture with the deep, nostalgic sweetness of home-style Latin cooking.
🥗 Ingredients
The Rice Base
- 1 cup Long-grain white rice (rinsed thoroughly until water runs clear)
- 3 cups Water (filtered)
- 2 pieces Cinnamon sticks (preferably Ceylon cinnamon)
- 4-5 pieces Whole cloves
- 2 strips Orange peel (avoid the bitter white pith)
- 1/2 teaspoon Salt (to balance the sweetness)
The Three Milks
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can)
- 1/2 cup Whole milk (optional, for adjusting consistency)
Flavor Enhancers & Textures
- 1 tablespoon Vanilla extract (pure extract preferred)
- 1/2 cup Raisins (black or golden, soaked in warm water for 10 mins)
- 1 Egg yolk (tempered, for extra richness)
- 1 tablespoon Unsalted butter (at room temperature)
For Garnish
- 1 teaspoon Ground cinnamon (for dusting)
- 2 tablespoons Shredded coconut (unsweetened and toasted)
👨🍳 Instructions
-
1
In a heavy-bottomed pot, combine the rinsed rice, 3 cups of water, cinnamon sticks, cloves, orange peel, and salt.
-
2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot partially.
-
3
Simmer the rice for about 15-20 minutes, or until the water has been almost entirely absorbed and the rice is very tender.
-
4
Remove the cinnamon sticks, whole cloves, and orange peel strips and discard them.
-
5
Pour in the evaporated milk and stir gently with a wooden spoon to combine with the softened rice.
-
6
Slowly stir in the sweetened condensed milk. Continue to cook over low heat, stirring frequently to prevent the bottom from scorching.
-
7
Add the soaked and drained raisins to the pot, allowing them to plump up in the milk mixture.
-
8
In a small bowl, whisk the egg yolk with a splash of whole milk. Take a spoonful of the hot rice liquid and whisk it into the yolk to 'temper' it, then pour the yolk mixture back into the main pot.
-
9
Add the vanilla extract and the butter. Stir continuously for another 5-10 minutes until the pudding reaches a thick, creamy consistency.
-
10
If the pudding looks too thick, add the remaining 1/2 cup of whole milk to reach your desired texture.
-
11
Remove from heat. Keep in mind the pudding will thicken significantly as it cools.
-
12
Serve warm or chilled in individual bowls, dusting generously with ground cinnamon and a sprinkle of toasted coconut.
💡 Chef's Tips
Always rinse your rice to remove excess starch; this ensures the grains stay distinct rather than turning into a gummy paste. Stir constantly once the milks are added, as the sugars in the condensed milk can burn very easily on the bottom of the pot. For the best flavor, use Ceylon cinnamon (Mexican cinnamon) as it is softer and more floral than Cassia cinnamon. If you prefer a boozy kick, soak your raisins in Pisco or dark rum for an hour before adding them to the pudding. To prevent a skin from forming while cooling, place a piece of plastic wrap directly on the surface of the pudding.
🍽️ Serving Suggestions
Serve alongside 'Mazamorra Morada' (purple corn pudding) for the classic Peruvian 'Clásico' duo. Pair with a glass of chilled Chicha Morada for a refreshing contrast to the warm pudding. Top with a few fresh berries or a dollop of Manjar Blanco (Dulce de Leche) for an extra decadent treat. Enjoy as a mid-afternoon snack with a hot cup of Peruvian coffee or herbal tea.