Rice Pudding

Preparation info
  • Makes


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

The Spanish brought sugar, rice, and milk to Peru, along with many recipes for desserts. Rice pudding is one of them, and it’s been a staple in every home ever since. Street vendors all over the country sell this comforting and delicious pudding in plastic cups, always warm, especially during the winter.


  • 4 cups whole milk
  • 2 cinnamon sticks
  • 1 cup Arborio rice


  1. Simmer the whole milk with the cinnamon sticks and the rice, in a heavy saucepan over medium heat. Stir the mixture every now and then, and make sure the milk does not boil over or stick to the bottom of the pan.
  2. When the rice is tender (about 25–30 minutes), add the evaporated milk, water, sugar, and lemon peel. Continue simmering, stirring with a wooden spoon