Arroz con Leche Peruano
A rich and creamy Peruvian rice pudding, infused with the warm spice of cinnamon and studded with plump raisins. This classic dessert is often served as a sweet counterpoint to mazamorra morada.
🧂 Ingredients
- 1 cup Short-grain white rice
- 1 liter Whole milk
- 200 ml Sweetened condensed milk
- 2 large Cinnamon sticks
- 1/4 cup Raisins
- 2 cups Water
- to taste Ground cinnamon
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and 1 cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is partially cooked.
⏱️ 15 minutes - 2
Pour in the liter of milk and add the second cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pot. Once simmering, reduce the heat to low and continue to cook, stirring often, for about 20-25 minutes. The rice should become tender and the mixture should start to thicken.
⏱️ 20-25 minutes - 3
Stir in the sweetened condensed milk and the raisins. Continue to cook for another 5 minutes, stirring constantly, until the condensed milk is fully incorporated and the pudding has reached your desired creamy consistency. Remove the cinnamon sticks.
⏱️ 5 minutes - 4
Ladle the arroz con leche into individual serving bowls or a larger serving dish. Allow it to cool slightly before serving warm, or chill in the refrigerator for at least 2 hours for a cold dessert. Dust generously with ground cinnamon before serving. It is traditionally served alongside mazamorra morada.
💡 Pro Tips
- ✓For an even creamier texture, you can let the rice simmer in the milk for longer, stirring constantly.
- ✓If you prefer a smoother pudding, you can blend a portion of the cooked rice with some of the milk before returning it to the pot.
- ✓Arroz con leche is a classic pairing with mazamorra morada, a purple corn pudding.
- ✓This dessert is a popular street food in Peru, often sold from carts.
- ✓Adjust the sweetness by adding more or less condensed milk to your preference.
🔄 Variations
- Add a splash of Port wine or Pisco during the last 5 minutes of cooking for an adult twist.
- Omit the raisins for a simpler version.
- Infuse with a strip of lemon or orange zest while simmering for added citrus notes.