07 Mar Peruvian Rice Pudding: Arroz con leche peruano
In Peru, you can find a popular Peruvian dessert called “Arroz con Leche Peruano” at almost all the street vendors selling traditional desserts. I think every country in South America or even Latin America will have their own version of these Spanish desserts. If you try the others you will find the Peruvian version of rice pudding is sweeter, because we are such a sweet tooth nation that some people will think that our desserts are a bit too much.
The most common version is the “Clasico” or “Combinado,” which means Classic Peruvian dessert or a combination dessert, which consists of half rice pudding and half purple corn pudding. this dessert is found among other traditional dessert such as “Arroz zambito“, “Turrón de doña pepa”, “Suspiro de Limeña”, crema volteada, “frejol colado”, etc.
This recipe contains simple ingredients but is packed with flavour, as you’ll see later. The texture is almost like a more delicate dulce de leche or manjar blanco. So, if you are into a sweet treat this is your go-to recipe.
Ingredients:
- white rice
- cinnamon stick
- cloves
- water
- evaporated milk
- condensed milk
- ground cinnamon
For the “arroz con leche recipe” you need a heavy saucepan where you put the rice, cinnamon stick, cloves and water to simmer over medium-low heat to let the rice cook. You have to have some boiling water on the side just in case the water evaporates and the rice is not cooked yet, you add that boiled water to continue cooking until the rice is cooked.
When the rice is done you have to add the evaporated milk and condensed milk and start moving the preparation with a wooden spoon to prevent the bottom to stick. Every time we cook milk you have to move continuously with a wooden spoon or a temperature-proof spatula.
Let it cook for 30 minutes or more until you can see the bottom of the pan when you pass the spoon. You have to continue cooking if you want a more thick consistency, but if you are looking for that creamy rice pudding texture this is it.
Pour the preparation into a pan or small bowls and put a film over them stick to the preparation, so you don’t have a hard layer over it and let it cool at room temperature before removing the plastic. Then store it in the refrigerator. You can eat it warm or cold, both versions are really good.
Frequently Asked Questions:
Yes, you can change it, but you will have to cook longer the pudding in the pot to reach the same consistency.
No, I don’t use egg yolks or any kind of eggs.
Because is a dessert that data from colonial times and is one of the most popular Peruvian desserts even though its origins are in the Spanish rice pudding. But we have tropicalized it by combining with the most Peruvian dessert the purple corn pudding (mazamorra morada) This combo or what we called “combinado” you will find it in every street vendor.
Yes, some people will add orange peel, lemon zest or vanilla extract.
Peruvian Rice Pudding: Arroz con leche peruano
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Peruvian
Description
Arroz con Leche” is one dessert that remembers my childhood. My great-grandmother taught me her own recipe and all my family love it. So every time I cook this, everybody offers to “clean” the pot. I´ll hope you try this and let your family embrace this tradition of cleaning the pot.
Ingredients
- 12 tablespoons of long-grain rice
- 1 cinnamon stick
- 5 whole cloves
- 1–2 cups of water
- 2 cans of evaporated milk
- 2 cans of condensed milk
- Cinnamon to sprinkle
Notes
- Pour the rice, cinnamon stick and cloves into a pot. Cover with water, and pour enough water to have 1 cm above the rice. Let it cook until the water is evaporated. Stir occasionally. Try the rice, if it is not tender enough add some more water and let it cook. You need to have your rice completely cooked before the next step.
- As soon as your rice is cooked add the evaporated milk and condensed milk and cook them in a medium-heat pot. Stir all the time while cooking, otherwise, your preparation will stick to the bottom. Cook until you see the bottom of the pan, it will be approximately 20 minutes. You could eat it warm or refrigerate overnight and eat it cool…taste both and choose your best. Sprinkle with some cinnamon before consuming it.
Keywords: Peruvian Rice Pudding, Arroz con leche peruano, traditional peruvian desserts
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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Posted at 00:01h, 25 March[…] that sell other Peruvian classics like suspiro de limeña, turrón de doña pepa, mazamorra morada, arroz con leche, frejol colado, […]