Peruvian
Arroz con Leche
Peruvian arroz con leche with tender rice, cinnamon, cloves, citrus peel, evaporated milk, condensed milk, raisins, vanilla, and cinnamon.
8 servings · 10 minutes prep · 55 minutes cook
Ingredients
Main
- 1 cup short-grain rice, rinsed
- 2 1/2 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1 orange peel strip
- 1 can evaporated milk, 12 oz
- 1 can sweetened condensed milk, 14 oz
- 1 cup whole milk, plus extra as needed
- 1/3 cup raisins
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tsp ground cinnamon, for serving
Directions
Cook the Rice with Aromatics
- Rinse the short-grain rice briefly, then combine it with the water, cinnamon stick, cloves, and orange peel in a saucepan.
- Simmer over low heat until the rice is very tender and most of the water is absorbed, 20-25 minutes.
- Remove the cinnamon stick, cloves, and orange peel.
Enrich and Thicken
- Add the evaporated milk, sweetened condensed milk, whole milk, and kosher salt. Cook over low heat, stirring often, until creamy and loose, about 20 minutes.
- Stir in the raisins and continue cooking until thick but still spoonable, 8-10 minutes more.
Finish and Serve
- Stir in the vanilla extract and ground cinnamon. Rest for 10 minutes.
- If needed, loosen with a splash of the whole milk to maintain a creamy consistency.
- Spoon into bowls. Chill for 1 hour, serve at room temperature, or serve warm, dusted with the ground cinnamon.
