A Peruvian classic where the rice still holds its shape inside a fragrant, creamy milk base. Cinnamon and orange bring that unmistakable homemade aroma, with soft raisins and enough sweetness to indulge without burying the grain. Warm or chilled, it has a way of keeping the spoon in your hand after the first bite.
Rinse the white rice once and drain it; the goal is to remove surface starch and dust, not to wash it until the water runs perfectly clear. Place it in a medium pot with the water, cinnamon sticks, orange peel, whole cloves, and salt. Bring to a boil, then cook over low heat for 18 to 20 minutes, stirring occasionally, until the grains are tender with very little free liquid left at the bottom
Turn what you find into an experience you can actually bring to your kitchen.
Remove the cinnamon, orange peel, and cloves. Add the evaporated milk, condensed milk, and raisins; cook over low heat for 10 to 12 minutes, stirring often and gently scraping the bottom, until the rice is creamy and glossy, with thickened liquid around the grains but still loose enough to fall from the spoon. Do not wait for it to become firm in the pot; it will thicken considerably as it rests.
Turn off the heat and stir in the vanilla extract. Let it rest for 5 to 8 minutes, until the cream settles while staying soft and spoonable; serve warm or let it cool for a firmer texture. Finish with the ground cinnamon just before bringing it to the table. If the grains are still distinct and the cream coats them without setting into a solid mass, the texture is right. And that is it—set one portion aside before serving if you want any chance of having some left tomorrow 😌
