Arroz con Leche ~

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.

Pudding 1

Pudding 2

Pudding 3

Pudding 4

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2 Responses to Arroz con Leche ~

  • 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!

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We are Patti and Abi. We retired early to live a simpler life, travel the world and hopefully, inspire others to redefine retirement.

 

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