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
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
4 whole cloves
1 can evaporated milk
2/3 cup sugar
1 teaspoon vanilla
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.