Arroz con Leche (Peruvian Cinnamon Rice Pudding)

📷 · Lima Arroz con Leche photo by Francesc Fort, CC BY-SA 4.0 · via Wikimedia Commons

Postre · Perú · Lima

Arroz con Leche (Peruvian Cinnamon Rice Pudding) 🍮

Name: Arroz con Leche (Peruvian Cinnamon Rice Pudding)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4 servings
Cuisine: Cocina peruana
Ingredients: 200 g long-grain white rice; 1 L whole milk; 1 cinnamon stick (canela), plus ground cinnamon to finish; 120 g sugar; 80 g raisins; 2 tbsp pisco or dark rum (optional; or juice of 1 orange to soak raisins); Pinch of salt, strips of lemon or orange peel

Lima's after-lunch constant: rice cooked slow in milk with a cinnamon stick until it turns to cream, sweetened, then finished with raisins plumped in pisco or dark rum and a final dusting of cinnamon. Served warm in winter, cold in summer, at every carnicería counter and abuela's table on the same shelf as mazamorra morada.

Coastal Peru Cocina peruana ⏱ 50 min Fácil

Método

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

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

Soak the raisins in pisco (or orange juice) while the milk reduces, then add them with the sugar for the last 5 minutes.
4

Remove the cinnamon stick and peel. The pudding should mound on the spoon, not run.
5

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

Comentarios

0/500

Arroz con Leche (Peruvian Cinnamon Rice Pudding) 🍮

Método

Comentarios

Recetas relacionadas

Ceviche de Lima 🐟

Suspiro Limeño 🍮

Mazamorra Morada (Andean Purple Corn Pudding) 🟣