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Peruvian Arroz Con Leche Recipe

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This Peruvian arroz con leche recipe is my favorite food to make at work. My internship is in a chocolate factory, but when I’m there, I love to make rice with spice.

The chocolate museum & factory I interned at.

About the Recipe

Though the winner of favorite Peruvian food goes to aji de gallina, a creamy onion chicken dish, my favorite dessert here is definitely arroz con leche. So when my co-workers were making some at work the other day, I tried to put their memorized recipe into measurable terms and document it for future use. All of these numbers are rather approximated, as they’re estimates from seasoned Peruvian mothers. So what looks right to you. It’s a pretty straight-forward recipe, and can be customized with different whole spices.

At home one time, I added cacao nibs and drizzled chocolate on top once the rice had fully thickened. I highly recommend.


  • 500g White Rice
  • 1L Water
  • 500ml Whole Milk
  • 10-15 Whole Cloves
  • A few inches of Whole Cinnamon Bark
  • Two 400g cans of Sweetened Condensed Milk
  • Salt to taste
Milk-in-a-box; all that is available here.


  • Set the water to boil, uncovered, while rinsing the rice several times.
  • Add the rice and spices to the boiling water and turn down the heat to very low. Simmer the rice ‘n’ spice until it’s cooked most of the way, about 10-12 minutes.
  • Once nearly cooked, add the milk to the rice. Make sure not to let it stick to the bottom of the pot, so stir occasionally.
  • After 20 or so minutes of simmering with the milk, turn off the heat and add the can of sweetened condensed milk, stirring it in and then letting the rice thicken further as steam leaves the pot while it cools. 
  • Enjoy! 🙂
My original rendering of the recipe.
My original rendering of the recipe.

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