Desserts
Peruvian arroz con leche
Creamy rice pudding scented with cinnamon and clove.
VegetarianGluten-free
Ingredients
- 200 g of rice
- 500 ml of water
- 1 cinnamon stick and 4 cloves
- 1 lime peel
- 700 ml of whole milk
- 1 can of condensed milk (397 g)
- 1 teaspoon of vanilla essence
- 50 g of raisins
- Ground cinnamon to decorate
Step-by-step
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- Place the water, the cinnamon, the cloves and the lime peel in the mixing bowl and heat 5 min/100°C/speed 1.
- Add the rice and cook 15 min/100°C/reverse/spoon speed.
- Add the milk and cook 12 min/90°C/reverse/spoon speed.
- Add the condensed milk and the vanilla and cook 8 min/90°C/reverse/spoon speed.
- Add the raisins and mix 2 min/90°C/reverse/spoon speed.
- Remove the cinnamon and the cloves and let it rest so it thickens.
- Serve warm or cold sprinkled with ground cinnamon.
Tips
- Stir with reverse so the grain does not break.
- It thickens as it cools, so do not overcook it.
- Serve it alongside mazamorra morada for the classic combo.
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