Peruvian Pot
Arroz con Leche
Peru's beloved rice pudding, made extra creamy with both condensed and evaporated milk, perfumed with cinnamon and cloves. Served warm or cold, generously dusted with cinnamon.
Ingredients
Instructions
- 1
Rinse the rice under cold water. Place in a pot with the water, cinnamon sticks, and cloves. Cook over medium heat until the water is absorbed and the rice is tender, about 15 minutes.
- 2
Add the evaporated milk and condensed milk. Stir continuously over medium-low heat to prevent the rice from sticking to the bottom.
- 3
Continue cooking and stirring for 25-30 minutes until the mixture is thick and creamy. The rice should be very soft and the consistency should be like a thick porridge.
- 4
Remove the cinnamon sticks and cloves. Stir in the vanilla extract.
- 5
Serve warm or cold in small bowls, generously dusted with ground cinnamon. Traditionally paired alongside mazamorra morada.
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