PeruvianDessert

Recipe Story

origins & traditions

Arroz con Leche Peruano is a traditional Peruvian rice pudding that showcases the countrys love for sweet, comforting desserts. This velvety dessert combines tender rice slowly simmered in whole milk and sweetened condensed milk, creating an irresistibly creamy texture. Fragrant cinnamon sticks and whole cloves infuse the pudding with warm spices while it cooks, filling your kitchen with an intoxicating aroma. Unlike other rice puddings, the Peruvian version achieves its distinctive richness from the combination of both regular and condensed milk, along with evaporated milk for extra body. The result is a luscious, spoonable dessert that can be enjoyed warm for ultimate comfort or chilled for a refreshing treat. Traditionally served at family gatherings and festive occasions, this dessert represents the fusion of Spanish colonial influences with Peruvian culinary traditions, making it a beloved staple in homes across Peru.

Instructions

step by step

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Rinse the rice under cold water until the water runs clear to remove excess starch. In a large heavy-bottomed pot, combine the rinsed rice with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 15 minutes until rice is tender and most water is absorbed. Add the whole milk, condensed milk, evaporated milk, cinnamon sticks, and whole cloves to the pot. Stir gently to combine all ingredients. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom. Continue simmering for 30-35 minutes, stirring every 5 minutes, until the mixture thickens to a creamy consistency. The rice should be very soft and the liquid reduced by about half. Remove from heat and discard the cinnamon sticks and cloves. Stir in the vanilla extract and butter until the butter is fully melted and incorporated. Taste and add sugar if additional sweetness is desired. Pour the arroz con leche into individual serving bowls or a large serving dish. Allow to cool for 10 minutes at room temperature. Sprinkle ground cinnamon generously over the top of each serving. Serve warm or refrigerate for at least 2 hours to serve chilled.

Arroz con Leche Peruano

4.2 (46)

Creamy Peruvian rice pudding infused with cinnamon, cloves, and condensed milk, creating a rich and aromatic dessert that is beloved throughout Peru and served warm or chilled with a dusting of cinnamon.

easy

8 servings

Ingredients

0 of 10 checked

Main Ingredients

1 cups Rice White, rinsed
4 cups Milk, whole milk
1 cups Heavy Cream, evaporated milk

Sweeteners

3/4 cups Honey, sweetened condensed milk

Spices

2 pieces Cinnamon, whole cinnamon sticks
4 pieces Nutmeg, whole cloves

Flavorings

2 teaspoons Vanilla Extract, pure vanilla extract
2 tablespoons Butter, unsalted butter

Garnish

2 teaspoons Cinnamon, ground for topping

Seasonings

1/4 teaspoons Salt, pinch (optional)

Chef Tips

expert advice

•For the creamiest texture, use short-grain rice which releases more starch during cooking.

•Stir frequently during the simmering process to prevent scorching and ensure even cooking.

•The pudding will thicken considerably as it cools, so remove it from heat when it is slightly thinner than your desired final consistency.

•For a more aromatic version, add a strip of orange or lemon zest during cooking and remove it before serving.

•Some Peruvian families add raisins during the last 10 minutes of cooking for extra texture and sweetness.

•If the pudding becomes too thick after refrigeration, stir in a little warm milk to loosen it.

Variations & Substitutions

make it your own

•You can substitute coconut milk for half of the whole milk for a tropical variation.

Serving & Pairings

what goes well

•For an elegant presentation, serve in individual ramekins topped with a cinnamon stick and a few toasted almonds.

Storage & Reheating

keeping it fresh

Storage

Store arroz con leche in an airtight container in the refrigerator for up to 5 days. The pudding will thicken as it chills, which is normal. If you prefer a thinner consistency, stir in a tablespoon or two of milk before serving. Cover the surface directly with plastic wrap to prevent a skin from forming.

Reheating

Arroz con leche is traditionally served cold or at room temperature. If you prefer it warm, reheat gently in a saucepan over low heat, stirring constantly and adding a splash of milk to restore creaminess. Alternatively, microwave individual portions in 30-second intervals, stirring between each interval, until warmed through.