Peru's silky rice pudding cooked with whole milk, cinnamon, cloves, and condensed milk until creamy and fragrant — a beloved dessert dusted with cinnamon.
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.
Serves 6
Rinse rice. Cook in 400 ml water with cinnamon sticks, cloves, and lemon zest until water is absorbed.
Add whole milk gradually, stirring, over medium heat.
Stir in condensed milk and vanilla. Cook, stirring regularly, until thick and creamy, 20–25 min.
Spoon into bowls. Dust with ground cinnamon. Serve warm or chilled.
Stir constantly in the last 10 minutes to prevent the bottom from scorching.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Add diced dried fruit like raisins or apricots
Serve with manjar blanco (dulce de leche)
Flavour with orange zest instead of lemon
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate up to 4 days. Serve cold or gently warmed with a splash of milk to loosen.
Arroz con leche arrived in Peru with Spanish colonisers, who brought the recipe from Moorish-influenced Spanish cooking. The Peruvian version evolved by incorporating local condensed milk and the abundant cinnamon trade, becoming a distinct dessert tradition.
It should coat a spoon but still be pourable — it thickens further as it cools.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.