Peruvian rice pudding is one of the most traditional desserts in the gastronomy of this country. It is characterized by being made from condensed milk and evaporated milk, instead of common milk. Thus, it is a variant of the popular rice pudding, made with milk and sugar, which is prepared all over the world.
This Peruvian dessert is very creamy due to the condensed milk and slightly aromatic due to the citrus touch that, mixed with the intense flavor of cinnamon, becomes a real pleasure for the palate. Therefore, I encourage you to continue reading to discover how to make Peruvian rice pudding, an easy recipe that you will love.
Ingredients to make Peruvian Rice Pudding:
- 200 grams of rice
- 250 grams of condensed milk
- 250 milliliters of evaporated milk
- 3 cups of water (720 milliliters)
- 1 cinnamon stick
- 1 piece of lemon peel
- 1 can of cinnamon powder
- 2 nails (optional)
How to make Peruvian Rice Pudding:
- Bring the water to a boil in a saucepan, along with the cinnamon stick, a piece of lemon peel and the cloves.
- When it starts to boil, add the rice and let it cook over medium heat.
- When the rice is cooked and the water has evaporated, add the evaporated milk, stir and add the condensed milk.
- Let’s stir with a wooden spoon until it has thickened and finished making the rice pudding dessert.
- When we see that the rice is well cooked and creamy, we take out the cinnamon stick, the peel and the cloves.
- We distribute the rice in glasses to serve, let it cool completely and put them in the fridge until serving time, when we will decorate them with a little cinnamon powder.
- Making Peruvian rice pudding is very simple, since you simply have to cook all the ingredients over low heat so that the rice cooks and the milk evaporates and integrates.
- Thus, we are not dealing with a liquid rice pudding, but quite the opposite, since this Peruvian recipe is characterized precisely by its creaminess and contrast of aromas.
