Arroz Con Leche

Name: Arroz Con Leche
Cuisine: Peruvian
Ingredients: 2 cloves; 1 large stick of cinnamon; 5 cups water; 1 cup rice; 1 egg yolk; 10-12 raisins, soaked overnight in water or liquor; 2 cans (28 oz) condensed milk; 1 can (14½ oz) evaporated milk; Ground cinnamon to decorate; 4 tbsp sugar; 1 egg white; ½ cup port; Peel of ½ large orange; Pinch salt

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

The Spanish brought rice to Peru and also established the convent where this sweet milk pudding has its roots. The Santa Clara convent, founded in 1606 by Saint Toribio de Mogrovejo, still lists Arroz con leche as one of its best sellers.

Ingredients

1 cup rice
5 cups water
1 large stick

Americas
Europe
Spain
Peru
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Preparation

Blanche the orange peel in three changes of boiling water. Wash the rice very thoroughly in a strainer under running water until it runs clear.

Put the water in a saucepan with the orange peel, cinnamon stick and cloves. Bring to a boil. When the liquid is boiling, add the rice, cover and simmer on low heat until all the liquid has been absorbed, about 30 minutes.<