Traditional Peruvian Rice Pudding
Creamy, warm and spiced, with mellow rice, condensed milk and cinnamon aroma. Orange peel and raisins give it that Lima-style homemade depth without hiding the grain. A soft, classic spoon dessert.
What you need
Ingredients
- 3.5 cupWater
- 1 unitCinnamon Stick
- 2 gTable Salt
- 350 gSweetened Condensed Milk
- 1 unitOrange Peel
- 1.6 cupWhole Evaporated Milk
- 1 cupWhite Rice
- 1 tspVanilla Extract
- 0.5 cupRaisins
- 3 unitWhole Cloves
- 1 tspGround Cinnamon
Per serving
Nutrition
- kcal
- 460
- fat g
- 10.79
- carbs g
- 79.39
- fiber g
- 1.28
- protein g
- 12.52
Step by step
Preparation
- 1
Rinse the **rice** once, just to remove loose surface starch, then drain it. Do not wash it until it loses all character: some starch is needed for a creamy pudding.
- 2
Place the **water**, **rice**, **orange peel**, **cinnamon stick**, **cloves**, and **salt** in a pot. Simmer gently for **18 to 20 minutes**, until the grain is **tender** and little visible liquid remains.
- 3
Remove the **orange peel**, **cinnamon**, and **cloves**. Add the **evaporated milk**, **condensed milk**, and **raisins**; lower the heat and cook for **10 to 12 minutes**, stirring often from the bottom, until **creamy** and glossy.
- 4
Turn off the heat and stir in the **vanilla**. The right texture is loose and creamy, not a compact mass; remember it thickens more as it cools, like any proper homemade dessert.
- 5
Rest for **8 minutes** before serving warm, or chill it if you prefer it firmer. Finish with **ground cinnamon** on top; it should be aromatic, creamy, and still show distinct grains.