Arroz con leche

Arroz con leche is a comforting Peruvian rice pudding made with creamy milk, cinnamon, and sweetened with sugar. This traditional dessert is often topped with a sprinkle of cinnamon and sometimes raisins, creating a delightful blend of flavors and textures.

Peruvian · 45 min · 6 servings · Olena K.

Ingredients

• 200 g medium-grain rice
• 1 liter water
• 1 liter whole milk
• 150 g sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 pinch salt
• 50 g raisin, optional

Method

1. In a large pot, bring the water to a boil and add the rice. Cook for about 10 minutes until the rice is partially cooked, then drain and set aside.
2. In the same pot, combine the whole milk, sugar, cinnamon stick, and salt. Bring to a gentle simmer over medium heat.
3. Add the partially cooked rice to the milk mixture. Stir well and let it simmer on low heat for about 20-25 minutes, stirring occasionally.
4. Once the rice is fully cooked and the mixture has thickened to a creamy consistency, add the vanilla extract and raisins (if using). Stir to combine.
5. Remove the pot from heat and let the arroz con leche cool slightly. It will thicken as it cools.
6. Serve warm or chilled in small bowls or cups, garnished with a sprinkle of cinnamon on top.

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• Sopa de mote
• Lomo saltado
• Aji de gallina
• Tallarines verdes