Peruvian & World Recipes

Rice Pudding

Rice Pudding
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Rice Pudding

Course: DessertsCuisine: Peruvian
Servings:

6

servings

Creamy Rice Pudding (Arroz con Leche): Boil rice with water, cloves, and cinnamon. Add whole milk, orange peel, condensed milk, and simmer. Mix egg yolk with port, and stir in. Garnish with ground cinnamon. Rich, comforting, and subtly spiced rice pudding.

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Ingredients

  • 2 1/2 cups water

  • 1/2 cup white short-grain rice

  • 4 cloves

  • 1 cinnamon stick

  • 1 1/4 cups whole milk

  • 2 long pieces of orange peel

  • 1 1/4 cup condensed milk

  • 1 egg yolk

  • 4 Tbsp port

  • 2 tsp Ground cinnamon

Directions

  • Bring 2 1/2 cups water to a boil in a saucepan; stir rice into boiling water, salt, cloves, and cinnamon stick. Reduce heat to low and cover, simmer for 20 minutes until the rice is cooked.
  • Add whole milk and orange peel, and cook over medium heat until thick and creamy, 15 to 20 minutes.
  • Add the condensed milk and continue to cook, stirring, until thickened.
  • Beat the egg yolk together with the port in a bowl.
  • Remove the rice pudding pan from the heat and pour in the egg mixture, mixing thoroughly.
  • Set aside to cool, covering with plastic wrap to prevent a skin from forming.
  • Serve in dessert glasses and dust with cinnamon.

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