Arroz con Leche (Peruvian Cinnamon Rice Pudding) 🍮

Zubereitung

1. 1

   Rinse the rice; simmer it in 500 ml water with the cinnamon stick and citrus peel until the grains are soft and the water is gone.

2. 2

   Pour in the milk and a pinch of salt. Cook on low, stirring every few minutes so the bottom never catches — 20–25 minutes, until the milk is creamy and the rice swells.

3. 3

   Soak the raisins in pisco (or orange juice) while the milk reduces, then add them with the sugar for the last 5 minutes.

4. 4

   Remove the cinnamon stick and peel. The pudding should mound on the spoon, not run.

5. 5

   Portion into bowls, dust with ground cinnamon. Warm or chilled, both are Lima-correct.