Peruvian Arroz Con Leche Recipe Made Easy and Delicious

Arroz con leche, or rice pudding, is a beloved dessert across many cultures, but the Peruvian version brings a unique twist that will captivate your taste buds. This creamy, comforting treat blends simple ingredients like rice, milk, and cinnamon into a dessert that feels both nostalgic and exotic.

In Peru, arroz con leche is a staple at family gatherings and festive celebrations, cherished for its rich texture and warm flavors. The addition of lime zest and cloves in the Peruvian style elevates the classic recipe, making it uniquely aromatic and delicious.

Whether you’re a seasoned cook or a kitchen novice, this Peruvian arroz con leche recipe is straightforward and rewarding. It’s perfect for those chilly evenings when you crave something sweet and soothing.

Plus, it’s a fantastic way to explore the rich culinary heritage of Peru right from your own kitchen. So, get ready to indulge in this traditional dessert with a modern twist!

Why You’ll Love This Recipe

This Peruvian arroz con leche recipe offers a perfect balance of creamy texture and warm spices that make every spoonful irresistible. Unlike some rice puddings which can be overly sweet or grainy, this version is luxuriously smooth and subtly spiced with cinnamon, cloves, and lime zest.

The slow cooking process allows the rice to absorb all the flavors beautifully, resulting in a rich and comforting dessert.

Additionally, it’s incredibly versatile — you can enjoy it warm or chilled, and customize the sweetness according to your preference. The recipe uses everyday pantry staples, making it accessible and budget-friendly.

If you love exploring international desserts, this arroz con leche will quickly become a favorite in your repertoire.

Ingredients

• 1 cup long-grain white rice, rinsed
• 4 cups whole milk (or substitute with evaporated milk for creamier texture)
• 1 cup water
• 1 cup granulated sugar
• 1 cinnamon stick
• 2 whole cloves
• 1 strip of lime zest (avoid the white pith for bitterness)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground cinnamon, for garnish
• Optional: 1/2 cup sweetened condensed milk for extra richness

Equipment

• Medium saucepan with lid
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Fine mesh strainer (optional, for rinsing rice)
• Bowl or container for serving

Instructions

1. Rinse the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps achieve a creamier texture.
2. Cook the rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer gently for about 10 minutes until the water is mostly absorbed but the rice is still firm.
3. Add milk and spices: Pour in the milk along with the cinnamon stick, cloves, lime zest, and salt. Stir gently to combine.
4. Simmer slowly: Cook uncovered over low heat, stirring frequently to prevent sticking. Let the mixture simmer for 30-40 minutes, or until the rice is tender and the pudding thickens. The stirring is essential to develop the creamy texture.
5. Sweeten the pudding: Add the sugar and vanilla extract, stirring well. If you want a richer pudding, stir in the sweetened condensed milk at this point. Continue to cook for another 5-10 minutes, stirring until the sugar is fully dissolved and the pudding reaches your desired consistency.
6. Remove spices: Take out the cinnamon stick, cloves, and lime zest strip. Discard them to avoid overpowering flavors.
7. Serve: Spoon the arroz con leche into serving bowls. You can enjoy it warm or chilled. Sprinkle ground cinnamon on top for garnish.

Tips & Variations

“For the creamiest arroz con leche, stir frequently and cook over low heat to prevent the milk from scorching.”

• Milk options: For a lighter version, use low-fat milk or a plant-based milk like coconut or almond. Note that the flavor and texture will vary slightly.
• Add raisins or dried fruit: Stir in 1/4 cup of raisins or chopped dried apricots in the last 10 minutes of cooking for a sweet chewiness.
• Vegan version: Substitute the whole milk with coconut milk and skip the sweetened condensed milk or use a vegan alternative.
• Flavor twists: Try adding a splash of pisco (Peruvian brandy) or a handful of toasted nuts for extra aroma and texture.
• Thickness control: If the pudding becomes too thick, stir in a little milk to loosen it. If too thin, cook a bit longer uncovered.

Nutrition Facts

Serving Suggestions

Peruvian arroz con leche is delightful on its own but can be enhanced with a few simple accompaniments. For a festive touch, try topping it with toasted coconut flakes or a sprinkle of crushed cinnamon sticks.

It also pairs beautifully with fresh fruit such as mango slices or berries, which provide a refreshing contrast to the creamy pudding.

This dessert makes a wonderful finish to Latin American-inspired meals. If you’re interested in exploring more vibrant dishes, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for more hearty, comforting options.

Conclusion

Peruvian arroz con leche is a dessert that beautifully combines tradition, comfort, and simplicity. Its creamy texture and fragrant spices create a sensory experience that warms the heart and satisfies any sweet tooth.

This recipe invites you to explore Peruvian culinary heritage while enjoying a dessert that’s easy enough for weeknight treats and special enough for celebrations.

By following this recipe, you’ll be able to recreate the authentic flavors of Peru in your own kitchen. Don’t hesitate to experiment with the variations mentioned to make it your own.

Whether you serve it warm or chilled, this arroz con leche is sure to become a cherished favorite in your dessert rotation. For more fresh and healthy recipes, be sure to visit our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas and other delicious meals.

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