Peruvian arroz con leche is a comforting rice pudding made with rice, milk, cinnamon, and sweet spices, often scented with citrus and dotted with raisins. This stovetop version draws on a familiar Peruvian style while recognizing that recipes vary by household and region; it cooks the rice until tender, then lets the dairy reduce into a soft, creamy dessert served warm or chilled.
Ingredients
- 1 cup (185 g) medium- or long-grain white rice
- 2 cups (475 ml) water
- 2 cinnamon sticks, about 3 inches (7.5 cm) each
- 3 whole cloves, about 0.5 g
- 1 wide strip orange peel, about 2 inches (5 cm) long and 1 inch (2.5 cm) wide, with little or no white pith
- 3 cups (720 ml) whole milk
- 1 can evaporated milk, 12 fluid ounces (354 ml)
- 7 ounces (198 g) sweetened condensed milk, about half of a standard 14-ounce (397 g) can
- 1/2 cup (75 g) raisins
- 1 teaspoon (5 ml) vanilla extract
- 1/8 teaspoon (about 1 g) fine salt
- Ground cinnamon, 1/4 teaspoon (about 0.7 g), for serving
Instructions
- Prepare the rice and aromatics. Measure the rice, water, milk, and other ingredients before you start; use a heavy-bottomed, 3- to 4-quart (2.8- to 3.8-liter) saucepan so the milk has room to bubble gently. Rinse the rice briefly in a fine-mesh strainer until the water runs less cloudy, then drain well. A quick rinse removes some surface starch but leaves enough for a creamy pudding.
- Partly cook the rice. Put the drained rice, water, cinnamon sticks, cloves, orange peel, and salt in the saucepan. Bring to a boil over medium-high heat, stirring once or twice. Reduce the heat to low, cover, and simmer for 15 minutes. The rice should have absorbed most of the water and be starting to soften; it will finish cooking in the milk. If a little water remains, leave it in the pan rather than draining it.
- Add the dairy gradually. Take off the lid and stir in the whole milk and evaporated milk. Raise the heat to medium and bring the mixture just to a gentle simmer, stirring and scraping the bottom so grains do not settle and scorch. This usually takes a few minutes. Lower the heat to maintain small, occasional bubbles, and cook uncovered for 20 minutes, stirring every few minutes. Do not let the milk boil hard: a rolling boil can cause scorching and make the mixture foam over.
- Sweeten and finish cooking. Stir in the condensed milk and raisins. Continue cooking gently for 15 minutes, stirring more frequently as the pudding thickens, especially around the base and corners of the pan. Taste a grain of rice; it should be soft all the way through, with no firm center. The mixture should look creamy and loose enough to flow slowly from a spoon. Remove the pan from the heat, fish out the cinnamon sticks, cloves, and orange peel, then stir in the vanilla.
- Rest and serve. Let the pudding stand for 5 minutes so it settles and thickens slightly. Spoon it into bowls while warm, or transfer it to a shallow serving dish to cool for chilled portions later. Dust with ground cinnamon just before serving. It will thicken further as it cools, so do not keep cooking it until it looks as firm as a cold pudding.
Tips
- Choose the right pan and heat. A heavy-bottomed saucepan distributes heat more evenly than a thin one. Keep the dairy at a quiet simmer and stir down to the base regularly, increasing how often you stir as the pudding thickens. If it starts sticking, turn the heat down immediately; scraping up a browned layer can give the whole batch a scorched flavor.
- Make the citrus easy to remove. Use a broad strip of orange peel rather than finely grated zest, and avoid the thick white pith, which can taste bitter after simmering. If you do not have an orange, omit the peel or use a strip of lemon peel. Lemon gives a sharper aroma; leaving citrus out makes the cinnamon more prominent.
- Adjust texture after cooking, not by overcooking. Rice continues absorbing liquid as the pudding rests and chills. If it becomes thicker than you like, stir in a splash of milk a little at a time. If it seems loose while hot, give it a few minutes off the heat before deciding whether it needs more cooking.
- Use raisins or leave them out. Raisins soften and plump during the final simmer. If yours are very dry, soak them in hot water for 10 minutes and drain them before adding. For a less sweet pudding, start with 5 ounces (142 g) condensed milk, taste near the end, and add more if desired; the condensed milk also contributes body, so reducing it makes the result a little less rich.
Serving Suggestions
Serve arroz con leche in small bowls with a light dusting of ground cinnamon. It is rich, so modest portions work well after a substantial meal. A little extra orange zest added just before serving can brighten the aroma, while a spoonful of raisins from the pot gives each serving a familiar sweet-tart note. Keep garnishes simple so the warm milk, spice, and rice remain the focus.
This pudding is enjoyable both warm and cold. Warm servings feel especially soft and spoonable; chilled servings are firmer and have a more pronounced cinnamon flavor. If serving it cold, cover the dish once it has cooled and refrigerate it rather than leaving it out for a long time. For a traditional Peruvian dessert pairing, some meals serve arroz con leche alongside mazamorra morada, a purple-corn pudding. The two are often presented side by side, allowing diners to take a little of each.
Variations
Use a cinnamon-forward version. For a simpler profile, omit the orange peel and cloves and use one additional cinnamon stick. This keeps the pudding fragrant without the citrus note. Remove the cinnamon sticks before serving, since they are for infusing rather than eating.
Try chancaca for a related Peruvian flavor. Chancaca, an unrefined cane-sugar syrup or solid block sold in some Latin American and international markets, brings a deeper molasses-like taste. It appears in related Peruvian sweets, including arroz zambito, which is a distinct preparation rather than simply this recipe with a different sweetener. For a small variation, replace 2 tablespoons (25 g) of the condensed milk with 2 tablespoons (30 ml) of chancaca syrup. The pudding will taste darker and less purely milky; if using a solid block, dissolve it in a little hot water first and allow it to cool before stirring it in.
Make a coconut variation. Replace 1 cup (240 ml) of the whole milk with unsweetened coconut milk. The pudding will have a gentle coconut aroma and a slightly different richness. Avoid replacing all the dairy unless you are prepared for a much stronger coconut taste and a less traditional result. Sweetened coconut milk can make the pudding overly sweet, so taste before adding all the condensed milk.
Change the dried fruit. Use chopped dried apricots or golden raisins in place of some or all of the raisins. Add them during the final 15 minutes so they soften without disappearing into the pudding. These swaps change the fruit flavor, but the method and cooking time remain much the same.
Storage and Reheating
Because this pudding contains cooked rice and dairy, refrigerate it within 2 hours of cooking. For quicker cooling, divide it among shallow containers instead of leaving a deep pot on the counter. Cover the containers once the pudding is cool enough to refrigerate, and keep them cold at 40°F (4°C) or below. Use refrigerated arroz con leche within 3 to 4 days.
It is normal for the pudding to become quite firm in the refrigerator. Reheat only the portion you plan to eat, either in a saucepan over low heat or in a microwave-safe bowl in short intervals, stirring between intervals. Add a tablespoon or two of milk per serving to loosen it, then continue heating and stirring until the leftover pudding reaches 165°F (74°C), checking with a food thermometer. Chill leftovers promptly again, and do not leave a serving at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Peruvian arroz con leche with brown rice?
White rice is the best choice for the timing and soft texture in this recipe. Brown rice takes longer to become tender and can stay chewy in a milk pudding. If you want to use it, cook it separately until nearly tender according to its package directions, then begin the dairy simmer; expect the overall timing and liquid needs to change.
Why is my rice still firm?
The rice may need more gentle simmering, particularly if it is an older package or the heat was very low. Continue cooking and stirring in 5-minute increments until the grains are tender. If the dairy has thickened too much before the rice is ready, add a little warm milk and keep the pan at a low simmer rather than turning up the heat.
Can I make it without evaporated milk?
Yes. Replace the 12-ounce (354 ml) can with an additional 1 1/2 cups (360 ml) whole milk. The pudding will be somewhat less concentrated and may take a little longer to thicken. Keep the simmer gentle and use the rice’s tenderness and the spoonable consistency as your guides.
Can I make the pudding ahead?
Yes. Cook it as directed, cool it in shallow containers, and refrigerate it within 2 hours. It keeps for 3 to 4 days, and the texture will become firmer as it chills. Stir in a little milk before serving cold if you prefer a softer consistency, or reheat a portion to 165°F (74°C) if you want it warm.
Can I use condensed milk from the whole can?
You can, but the pudding will be noticeably sweeter and thicker. The recipe uses about half a standard can so that the rice and cinnamon remain balanced. If you want to use more, add it gradually near the end and taste as you go; you can always add sweetness, but you cannot remove it once it is mixed in.
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