Arroz Con Leche is a beloved Peruvian dessert that brings warmth and comfort with every spoonful. This creamy rice pudding blends simple ingredients like rice, milk, and cinnamon into a rich treat that’s perfect for any occasion. Its roots trace back to traditional Latin American kitchens where families have passed down this sweet recipe for generations.
We love how this dish captures the essence of Peruvian flavors while staying easy to make at home. Whether you’re new to Peruvian cuisine or looking to add a classic dessert to your repertoire, this Arroz Con Leche recipe delivers authentic taste with minimal effort. Let’s dive into creating a dessert that’s both nostalgic and irresistibly delicious.
Ingredients
To make authentic Arroz Con Leche, we gather simple yet flavorful ingredients that create its signature creamy texture and comforting taste.
Main Ingredients
- 1 cup long-grain white rice, rinsed well
- 4 cups whole milk (for richness and creaminess)
- 1 cup water (to cook rice initially)
- 1 cup granulated sugar (adjust to taste)
- 1 cinnamon stick (for warm aromatic flavor)
- 1 teaspoon vanilla extract (optional for enhanced aroma)
- A pinch of salt (to balance sweetness and intensify flavors)
Optional Ingredients for Garnish
- Ground cinnamon (for sprinkling on top before serving)
- Raisins or dried fruits (traditionally soaked in warm water or rum)
- Condensed milk (to drizzle for extra creaminess and sweetness)
- Toasted coconut flakes (for added texture and a tropical touch)
| Ingredient | Quantity | Notes |
|---|---|---|
| Long-grain white rice | 1 cup | Rinsed thoroughly |
| Whole milk | 4 cups | Use whole milk for best creaminess |
| Water | 1 cup | To cook rice |
| Granulated sugar | 1 cup | Adjust according to sweetness preference |
| Cinnamon stick | 1 stick | Adds warm, aromatic flavor |
| Vanilla extract | 1 teaspoon | Optional, enhances flavor |
| Salt | Pinch | Balances taste |
| Ground cinnamon | To taste | For garnish |
| Raisins/dried fruit | As desired | Traditionally soaked |
| Condensed milk | To drizzle | Optional for extra richness |
| Toasted coconut flakes | Optional | Adds texture and tropical flavor |
We ensure these ingredients come together smoothly to deliver the authentic Peruvian Arroz Con Leche experience.
Equipment Needed
To master the Arroz Con Leche Peruvian recipe, having the right equipment is essential. This ensures we achieve the perfect creamy texture and rich flavor characteristic of this beloved dessert.
Essential Tools for Arroz Con Leche
- Medium-sized heavy-bottomed saucepan
We need this to cook the rice evenly and prevent any sticking or burning during the simmering process.
- Wooden spoon or heat-resistant spatula
This helps us stir the mixture continuously, allowing the rice to soften and absorb the milk without breaking apart.
- Measuring cups and spoons
Precise measurements of rice, milk, sugar, and spices guarantee the right balance of flavor and consistency.
- Fine mesh strainer (optional)
This can be used to rinse the rice before cooking, reducing excess starch for a smoother texture.
- Serving bowls or dessert glasses
To showcase our finished Arroz Con Leche beautifully, choose small bowls or glasses that highlight its creamy appearance.
Summary of Equipment
| Equipment | Purpose |
|---|---|
| Medium-sized heavy-bottomed saucepan | For even cooking and preventing rice from sticking |
| Wooden spoon or spatula | To stir continuously, promoting creaminess |
| Measuring cups and spoons | Ensures accurate ingredient portions |
| Fine mesh strainer (optional) | Rinses rice to remove excess starch |
| Serving bowls or dessert glasses | For elegant presentation of the finished dish |
By gathering this equipment before starting, we set ourselves up for success in making authentic Peruvian Arroz Con Leche with ease and confidence.
Make-Ahead Instructions
Preparing Arroz Con Leche Peruvian Recipe ahead of time allows us to enjoy this creamy dessert with minimal effort on the day of serving. To ensure the best texture and flavor when making this classic dish in advance, follow these steps:
Cooking and Cooling
- Cook the Arroz Con Leche fully following the recipe instructions, ensuring the rice is tender and the mixture is creamy but not too runny.
- Remove the saucepan from heat and allow the dessert to cool at room temperature for approximately 20 to 30 minutes.
- Transfer the cooled rice pudding into an airtight container or individual serving dishes.
Refrigeration Time and Storage
- Refrigerate the Arroz Con Leche for at least 4 hours, preferably overnight. This chilling time helps the flavors meld and the texture to firm up slightly without losing creaminess.
- For optimal freshness, consume within 3 to 4 days of refrigeration.
| Step | Time Frame | Notes |
|---|---|---|
| Cooling at room temperature | 20-30 minutes | Avoid covering container while hot |
| Refrigeration for flavor melding | Minimum 4 hours | Overnight recommended for best results |
| Maximum storage duration | 3-4 days | Store in airtight container in the fridge |
Reheating Tips
- If we prefer warm Arroz Con Leche, gently reheat it on the stove over low heat, stirring frequently to avoid sticking.
- Add a splash of milk if the pudding thickens too much during storage.
- Avoid reheating in the microwave for long periods as it can dry out the texture.
Garnishing Before Serving
- Add optional garnishes like a sprinkle of ground cinnamon, toasted coconut flakes, or a few raisins just before serving for enhanced texture and flavor contrast.
- For a richer taste, drizzle a little condensed milk on top after reheating.
By following these Make-Ahead Instructions, we preserve the authentic taste and creamy richness of Arroz Con Leche Peruvian Recipe, making it a convenient and delicious dessert for any occasion.
Instructions
Follow these detailed steps to create an authentic, creamy, and flavorful Arroz Con Leche Peruvian recipe that will delight everyone. Let’s begin with the preparation and move through cooking for perfect results.
Prep Work
- Rinse 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch.
- Gather all other ingredients: 4 cups whole milk, 1 cup water, 1 cinnamon stick, 3/4 cup granulated sugar, 1 tsp vanilla extract, and a pinch of salt.
- Measure optional garnishes such as ground cinnamon, raisins, or toasted coconut flakes if desired.
Cooking the Rice
- Combine the rinsed rice and 1 cup of water in a medium saucepan.
- Bring to a gentle boil over medium heat, then reduce to low.
- Cover and simmer for 10-12 minutes until the water is absorbed, and the rice begins to soften but is not fully cooked.
- Stir occasionally to prevent sticking and check for tenderness.
Preparing the Milk Mixture
- In a separate large saucepan, heat 4 cups of whole milk over medium heat.
- Add 1 cinnamon stick to infuse the milk with warm spiced flavor.
- Slowly bring the milk to a gentle simmer; do not let it boil.
- Stir occasionally to prevent scorching.
Combining Rice and Milk
- Once the rice is partially cooked, slowly add it to the warm milk mixture.
- Stir constantly to blend the rice into the milk evenly.
- Reduce heat to low to maintain a gentle simmer.
Adding Flavorings and Sweeteners
- Add 3/4 cup granulated sugar to the mixture and stir until fully dissolved.
- Incorporate 1 teaspoon vanilla extract and a pinch of salt to enhance the richness.
- If using raisins or dried fruits, fold them in now to soften within the cooking process.
Final Cooking and Thickening
- Simmer the combined mixture gently for 25-30 minutes, stirring frequently to avoid sticking.
- Cook until the pudding thickens to a creamy consistency, and the rice is tender.
- Remove the cinnamon stick before serving.
- For extra creaminess, stir in a tablespoon of condensed milk if desired.
- Serve warm or chilled with a sprinkle of ground cinnamon or toasted coconut flakes.
| Step | Time (minutes) | Key Actions |
|---|---|---|
| Cooking Rice | 10-12 | Simmer rice in water until partially cooked |
| Heating Milk | 5-7 | Warm milk with cinnamon stick |
| Combining & Simmering | 25-30 | Cook rice and milk mixture until thickened |
Arroz Con Leche Peruvian Recipe is now ready to offer a comforting, rich, and authentic taste experience.
Serving Suggestions
To fully enjoy our Arroz Con Leche Peruvian recipe, we recommend several serving ideas that enhance its creamy texture and vibrant flavor profile.
- Serve warm or chilled: Our arroz con leche tastes delicious either hot or cold. Serving it warm intensifies the comforting aroma of cinnamon. Chilled versions offer a refreshing treat, especially in warmer weather.
- Add garnish just before serving:
- Sprinkle ground cinnamon or nutmeg on top for a fragrant finish.
- Scatter toasted coconut flakes for a contrasting crunch and tropical twist.
- Add a few raisins or chopped dried fruits to introduce bursts of sweetness and chewiness.
- Drizzle with sweetened condensed milk for extra richness and a glossy appearance.
- Pair with complementing sides:
- A cup of rich black coffee or spiced hot chocolate elevates the dessert experience.
- For a full Peruvian-style meal ending, serve alongside fresh fruit slices such as pineapple or mango.
| Serving Suggestion | Flavor / Texture Enhancement | Presentation Benefit |
|---|---|---|
| Ground cinnamon | Adds warm, aromatic spice | Visually attractive dusting |
| Toasted coconut flakes | Introduces crunch and tropical notes | Adds texture contrast |
| Raisins/dried fruits | Adds sweetness and chewiness | Color contrast |
| Condensed milk drizzle | Boosts sweetness and creaminess | Adds glossy shine |
Pro tip: If you prefer a lighter dessert, skip the condensed milk and opt for a garnish of freshly grated orange zest. This adds a bright citrus note while complementing the classic cinnamon flavor beautifully.
By carefully choosing how we serve our Arroz Con Leche, we can customize the dish for any occasion—from cozy family dinners to festive gatherings.
Storage and Reheating Tips
Proper storage and careful reheating are essential to enjoy the full creamy richness of our Arroz Con Leche Peruvian recipe. Here’s how we keep our dessert fresh and delicious:
Storing Arroz Con Leche
- Cool completely at room temperature for 20 to 30 minutes after cooking.
- Transfer to an airtight container to prevent drying or odor absorption.
- Refrigerate for up to 4 to 5 days to maintain freshness and texture.
- For longer storage, freeze in a sealed container for up to 1 month, though some texture change may occur.
| Storage Method | Time Frame | Key Tips |
|---|---|---|
| Refrigeration | 4 to 5 days | Use airtight container, cool first |
| Freezing | Up to 1 month | Freeze in portion sizes, thaw slowly |
Reheating Arroz Con Leche
- Reheat gently to preserve creaminess and prevent curdling.
- Use stovetop method: warm on low heat, stirring frequently.
- Add a splash of whole milk or cream when reheating if pudding thickens or looks dry.
- Heat just until warmed through; avoid overheating.
- Reheat only once for best quality.
Pro Tip: “To retain the authentic silky texture, reheat gently and stir often to redistribute moisture and flavors evenly.”
Serving After Storage
- Serve warm to enjoy the enhanced cinnamon aroma and comforting temperature.
- Or serve chilled for a cool refreshing dessert, especially great on warm days.
- Before serving, add garnishes like ground cinnamon, toasted coconut flakes, or a drizzle of sweetened condensed milk to brighten flavors and presentation.
By following these carefully crafted Storage and Reheating Tips, we can make Arroz Con Leche ahead and enjoy it at its best whenever the craving strikes.
Conclusion
Arroz Con Leche is more than just a dessert—it’s a comforting taste of Peruvian tradition that anyone can bring into their kitchen. With simple ingredients and straightforward steps, we can create a creamy, flavorful dish that delights every time.
Whether served warm or chilled, with classic cinnamon or creative garnishes, this recipe offers flexibility to suit every palate. By mastering the storage and reheating tips, we ensure that every spoonful remains as delicious as the first.
Let’s embrace this timeless treat and enjoy the rich flavors and cozy moments it brings to our table.
Frequently Asked Questions
What is Arroz Con Leche?
Arroz Con Leche is a traditional Peruvian dessert made from rice cooked with milk, sugar, and cinnamon, known for its creamy texture and comforting flavor.
What ingredients do I need to make authentic Arroz Con Leche?
You need long-grain white rice, whole milk, water, granulated sugar, a cinnamon stick, vanilla extract, and a pinch of salt. Optional garnishes include raisins, condensed milk, ground cinnamon, and toasted coconut flakes.
How long does it take to prepare Arroz Con Leche?
Preparation typically takes around 30-40 minutes, with additional cooling time of 4 hours or overnight for the best flavor and texture.
Can I make Arroz Con Leche ahead of time?
Yes, prepare it in advance, cool to room temperature, then refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the texture to firm up.
How should I store Arroz Con Leche?
Store the dessert in an airtight container in the refrigerator for 4-5 days. You can also freeze it for up to a month, though texture may slightly change.
What is the best way to reheat Arroz Con Leche?
Reheat gently on the stove over low heat. Add a splash of milk if it becomes too thick for a creamy consistency.
How can I serve Arroz Con Leche?
Serve warm to bring out cinnamon aroma or chilled for a refreshing treat. Garnish with ground cinnamon, toasted coconut flakes, raisins, or condensed milk.
Can I customize the flavor of Arroz Con Leche?
Yes, add dried fruits like raisins or garnish with orange zest for a lighter, citrusy twist that complements the classic flavors.
What equipment do I need to make Arroz Con Leche?
Basic kitchen equipment includes a saucepan, wooden spoon, measuring cups, and a stove. A fine mesh strainer helps rinse the rice.
Is Arroz Con Leche suitable for beginners?
Absolutely! The recipe uses simple ingredients and straightforward steps, making it perfect for anyone new to Peruvian desserts or cooking in general.