Peruvian Rice Pudding

Peruvian Rice Pudding Recipe - Delicious and Easy-to-Make

Region / culture: Peru | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Peruvian Rice Pudding, also known as Arroz con Leche, is a traditional dessert that is popular in Peru and many other Latin American countries. This creamy and sweet pudding is made with simple ingredients like rice, milk, sugar, and spices, making it a comforting and delicious treat for any occasion.

History

The origins of Peruvian Rice Pudding can be traced back to Spain, where rice pudding has been a popular dessert for centuries. When the Spanish colonizers arrived in Peru, they brought their culinary traditions with them, including the recipe for rice pudding. Over time, the Peruvian version of this dessert evolved to include local ingredients like coconut, raisins, and cinnamon, giving it a unique and delicious flavor.

Ingredients

4 cups brown rice
11 cups water
2 cans sweetened condensed milk
4 cans evaporated milk
5 tbsp powdered cinnamon
rind of 1 orange
2 cups sugar (adjust to taste and can use either brown or white or a combination of both)
2 tbsp vanilla
0.67 cup shredded coconut
0.67 cup raisins (more or less to taste)

How to prepare

Heat water in a large saucepan with the orange until it reaches a boiling point.
Add rice and cook over low heat until the water is fully absorbed and the rice is well cooked.
Remove the orange rind, and add coconut, raisins, vanilla, spices, and 3 cans of milk.
Continue cooking over low heat for approximately 10 minutes, stirring constantly with a wooden spoon to prevent sticking.
The pudding should have a thick and creamy consistency.
Remove from heat and allow it to cool.
Serve with a generous sprinkle of cinnamon powder on the surface.

Variations

Add a splash of rum or brandy for a boozy twist.
Use different types of rice, such as jasmine or basmati, for a unique flavor.
Experiment with different spices like nutmeg, cloves, or cardamom for a more complex taste.

Cooking Tips & Tricks

Be sure to stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the amount of sugar to taste, as some people prefer a sweeter pudding while others prefer it less sweet.

- For a creamier texture, you can add more milk or even a splash of heavy cream.

- Feel free to customize the recipe by adding your favorite nuts, dried fruits, or spices.

Serving Suggestions

Peruvian Rice Pudding can be served warm or cold, and is delicious on its own or topped with a sprinkle of cinnamon or a dollop of whipped cream.

Cooking Techniques

The key to making a perfect Peruvian Rice Pudding is to cook the rice slowly over low heat, stirring constantly to prevent sticking and ensure a creamy texture.

Ingredient Substitutions

You can use white rice instead of brown rice, but adjust the cooking time accordingly.

- If you don't have sweetened condensed milk, you can use regular milk and increase the amount of sugar.

- Feel free to omit the coconut or raisins if you prefer a simpler version of the pudding.

Make Ahead Tips

Peruvian Rice Pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Peruvian Rice Pudding in individual bowls or glasses, garnished with a sprinkle of cinnamon and a few raisins on top for a beautiful presentation.

Pairing Recommendations

Peruvian Rice Pudding pairs well with a cup of hot coffee or tea, or a glass of sweet dessert wine like Moscato.

Storage and Reheating Instructions

Store any leftover Peruvian Rice Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Per serving, Peruvian Rice Pudding contains approximately 300 calories.

Carbohydrates

Per serving, Peruvian Rice Pudding contains approximately 45 grams of carbohydrates.

Fats

Per serving, Peruvian Rice Pudding contains approximately 10 grams of fats.

Proteins

Per serving, Peruvian Rice Pudding contains approximately 5 grams of proteins.

Vitamins and minerals

Peruvian Rice Pudding is a good source of calcium, vitamin D, and potassium.

Alergens

Peruvian Rice Pudding contains dairy (milk) and tree nuts (coconut). It may also contain gluten if the rice is not certified gluten-free.

Summary

Peruvian Rice Pudding is a delicious and creamy dessert that is relatively high in carbohydrates and fats, but also provides essential nutrients like calcium and vitamin D.

Summary

Peruvian Rice Pudding is a delicious and comforting dessert that is easy to make and perfect for any occasion. With its creamy texture and sweet flavor, this traditional dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting a friend in Peru. We were lounging in her backyard, sipping on cold drinks and chatting about life when she suddenly disappeared into the kitchen. Curious, I followed her inside and found her standing over a pot of bubbling rice pudding.

As she stirred the creamy mixture, the aroma of cinnamon and vanilla filled the air. I couldn't resist asking her for the recipe. She laughed and handed me a worn piece of paper with the ingredients and instructions written in her neat handwriting. I eagerly copied it down, knowing that this would become one of my favorite recipes to make.

Back home, I couldn't wait to try making the Peruvian rice pudding myself. I gathered all the ingredients, including the Arborio rice, evaporated milk, sweetened condensed milk, and a touch of orange zest for a citrusy twist. As I followed the instructions, memories of my time in Peru flooded back, and I felt a sense of nostalgia for that beautiful country.

After a few hours of simmering on the stove, the rice pudding was ready. I scooped a spoonful into a bowl and took my first bite. The creamy texture and the subtle sweetness of the orange zest were divine. I knew right then and there that this recipe would become a staple in my culinary repertoire.

Over the years, I have made the Peruvian rice pudding countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, who have all fallen in love with its comforting flavors. Each time I make it, I am transported back to that sunny afternoon in Peru, surrounded by good company and delicious food.

One day, while browsing through a local market, I stumbled upon a small cookbook dedicated to Peruvian cuisine. Excited, I flipped through the pages, looking for familiar recipes. To my delight, I found a section dedicated to rice pudding, with variations from different regions of Peru. I bought the cookbook without hesitation, eager to expand my knowledge of this beloved dessert.

As I delved deeper into the world of Peruvian cuisine, I discovered the rich history and cultural significance behind each dish. I learned that rice pudding, or "arroz con leche" as it is called in Spanish, is a traditional dessert enjoyed during special occasions and celebrations. It is often served with a sprinkle of cinnamon on top, adding a warm and spicy flavor to the sweet and creamy pudding.

I also learned that different regions of Peru have their own unique spin on rice pudding. Some use coconut milk instead of evaporated milk, while others add raisins or nuts for extra texture. I was inspired by these variations and began experimenting with my own twists on the classic recipe.

One day, a dear friend of mine who is of Peruvian descent invited me to a cooking class to learn how to make traditional Peruvian dishes. I jumped at the chance, eager to expand my culinary skills and immerse myself in the vibrant flavors of Peru. The chef leading the class was a master in the art of Peruvian cuisine, and I listened intently as she shared her knowledge and techniques.

When it came time to make rice pudding, I was filled with excitement. I watched as the chef effortlessly combined the ingredients, adding a touch of Peruvian pisco for a boozy kick. She told us stories of her grandmother making rice pudding for special occasions, and I felt a deep connection to the dish and its history.

After the class, I thanked the chef for her guidance and inspiration. Armed with new techniques and ideas, I returned home to my kitchen, ready to put my newfound knowledge to the test. I experimented with different flavors and ingredients, incorporating fresh fruits and spices to create a unique and modern twist on the traditional Peruvian rice pudding.

As I served my latest creation to my family, their eyes lit up with delight. They marveled at the complexity of flavors and the creamy texture of the pudding. I beamed with pride, knowing that I had truly mastered the art of making Peruvian rice pudding.

Now, whenever I make this beloved dessert, I do so with a sense of gratitude and appreciation for the journey that brought me here. From that fateful day in Peru to the cooking class with the talented chef, I have learned so much about the cultural significance of food and the joy that comes from sharing a meal with loved ones.

As I sit down to enjoy a bowl of Peruvian rice pudding, I am reminded of the warmth and hospitality of the Peruvian people, who welcomed me into their homes and shared their recipes with me. I am grateful for the friendships I have made along the way and the memories that will last a lifetime. And most of all, I am grateful for the simple pleasure of a delicious dessert that brings joy to all who taste it.