A creamy Peruvian rice pudding simmered with cinnamon, cloves, and orange peel for a warm, fragrant base. A blend of evaporated and condensed milk brings a thick, luscious body, and pisco is added at the end so its aroma stays present. Classic, cozy, and deeply aromatic.
Rinse the white rice once, without overdoing it: we want to remove dust, not all the starch. Place it in a medium pot with the water, cinnamon sticks, cloves, orange peel, and salt.
Cook over medium-low heat for 22 to 25 minutes, stirring occasionally, until the rice is very tender and the water looks milky and reduced. Remove the orange peel once it has perfumed the base enough.
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Add the evaporated milk and condensed milk. Cook over low heat for 10 to 12 minutes, stirring often, until the mixture is creamy and the spoon leaves a short trail on the bottom.
Turn off the heat and remove the cinnamon sticks and visible cloves. Add the Pisco Quebranta and stir for 30 seconds; it should taste aromatic, not alcoholic or harsh.
Let it rest for 10 minutes before serving warm, at room temperature, or cold. Finish with ground cinnamon on top; the texture should be luscious and still fall from the spoon.
