We’re all about Peru right now! In my last post I interviewed Lyle, owner/operator of the GringoWasi B&B in Cusco, Peru. Lyle has generously contributed several recipes to our collection. As he says, he loves to cook and he loves to share.
Who’s ready for some rice pudding?!
Rice Pudding – Arroz con Leche
Shared by: Lyle @ GringoWasi B&B
Ingredients:
1/2 cup raisins
1/3 cup rum or pisco
1/2 cup rice
1 cup water
1 1/2 cups whole milk
1/2 teaspoon salt
Cinnamon stick
4 whole cloves
1 can evaporated milk
2/3 cup sugar
1 teaspoon vanilla
Cinnamon
Preparation:
Soak raisins overnight in rum.
Add rice, water, milk, cinnamon, cloves and salt to a saucepan and bring to a boil. Cover and simmer, stirring occasionally, until rice is completely cooked.
Remove cinnamon stick and cloves. Add the evaporated milk and sugar, and continue to cook over at a low boil, stirring constantly, until mixture thickens (about 20-30 minutes). Drain raisins and add to rice mixture. Cook for a several minutes more.
Remove from heat and cool for five minutes. Stir in the vanilla.
Serve cold or at room temperature, sprinkled with cinnamon.
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This sounds very much like the way my mother would make Arroz con Leche except she did not use rum or cloves. I’ll try it, sounds yummy!
The recipe does sound so good, comfort food! Thanks so much for reading, Richard!