Peruvian Arroz con Leche
A classic creamy and comforting Peruvian dessert, with just the right sweetness and a touch of cinnamon.
30 min6 servingsMediumPeruvian
462kcal / serving
13.7 gprotein
71.2 gcarbs
13.7 gfat
Ingredients
- 1 cup Rice
- 2 cans Evaporated Milk
- ½ can Sweetened Condensed Milk
- 2 cups Water
- 1 piece Cinnamon Stick
- 3 pieces Cloves
- ½ cup Sugar
- 2 pieces Egg Yolks
- 1 teaspoon Vanilla Extract
- Ground Cinnamon, al gusto
Directions
- Rinse the rice until the water runs clear and drain.
- Boil the rice in water with the cinnamon stick and cloves until almost all the water is absorbed and the rice is tender.
- Incorporate the evaporated milk and sweetened condensed milk, mix well.
- Cook over low heat, stirring constantly, for 15-20 minutes until a creamy consistency is achieved.
- Remove spices, add vanilla extract and sugar. Dissolve the sugar completely.
- Temper the egg yolks with a little of the hot mixture and then incorporate them back into the pot.
- Cook for 1-2 more minutes over low heat, without boiling, until it thickens slightly.
- Serve in individual dishes and sprinkle with ground cinnamon.
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