Arroz con Leche (Peruvian)

About This Recipe

Peruvian arroz con leche is deceptively simple and deeply comforting — a slow-cooked rice pudding infused with cinnamon, cloves, and vanilla, sweetened with condensed milk until silky and fragrant. Unlike European rice puddings, the Peruvian version uses condensed milk for a richer, more intensely sweet result and is traditionally finished with a generous dusting of cinnamon.

Ingredients

Serves 6

• 200 gshort-grain rice
• 1 litrewhole milk
• 400 mlcondensed milk
• 2 stickscinnamon
• 4cloves
• 1 striplemon zest
• 1 tspvanilla extract
• 1 tspground cinnamon(for dusting)

Instructions

1. 1

   Cook rice

   Rinse rice. Cook in 400 ml water with cinnamon sticks, cloves, and lemon zest until water is absorbed.

2. 2

   Add milk

   Add whole milk gradually, stirring, over medium heat.

3. 3

   Add condensed milk

   Stir in condensed milk and vanilla. Cook, stirring regularly, until thick and creamy, 20–25 min.

4. 4

   Serve

   Spoon into bowls. Dust with ground cinnamon. Serve warm or chilled.

Variations

• •

  Add diced dried fruit like raisins or apricots

• •

  Serve with manjar blanco (dulce de leche)

• •

  Flavour with orange zest instead of lemon

Storage

Refrigerate up to 4 days. Serve cold or gently warmed with a splash of milk to loosen.

Frequently Asked Questions