Traditional Peruvian Arroz Con Leche
Simple cinnamon- and clove-scented arroz con leche, which is a spiced rice pudding, Peruvian style.
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Servings: 6 servings
Ingredients
- 1 lb. 450g white rice
- 1000 ml water
- 500 ml whole milk
- 10-15 whole cloves
- 3 " whole cinnamon bark
- 2 - 400 g cans of sweetened condensed milk
- salt to taste
Instructions
- Set the water to boil, uncovered, while rinsing the rice 5-7 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! :)
Notes
Make it Vegan: there are several great brands of both sweetened condensed coconut milk and sweetened condensed oat milk, either of which would make for a great dairy-free swap in regular 'mylk' form, as well.
Swapping Spices: you can use any mix of whole spices that you'd like, but the traditional version calls for clove & cinnamon. Nice additions of alternatives would be allspice, nutmeg, ginger, or cardamom, just don't forget to pick them out at the end!
Swapping Spices: you can use any mix of whole spices that you'd like, but the traditional version calls for clove & cinnamon. Nice additions of alternatives would be allspice, nutmeg, ginger, or cardamom, just don't forget to pick them out at the end!