Arroz con Leche

Name: Arroz con Leche
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 100 g rice; 1 L milk; 80 g sugar; 1 stick cinnamon; 1 strip orange peel

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Arroz con Leche, a beloved dessert in Peruvian homes, is the kind of sweet comfort found at the end of a meal, often enjoyed on quiet weekday evenings or during intimate family gatherings. This recipe captures the essence of home-cooked tradition, where ingredients are measured more by feel than by scale, and the warmth of the kitchen is matched by the warmth of company.

The dish should cradle the senses with its creamy texture and gentle sweetness, dominated by the aromatic embrace of cinnamon and the subtle zest of orange peel. Each spoonful invites a moment of pause, a perfect blend of soft rice and rich milk, creating a soothing harmony that lingers on the palate.

Ingredients

100 grice
1 Lmilk
80 gsugar
1 stickcinnamon
1 striporange peel

Method

Rinse 100 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set it aside.
In a medium-sized heavy-bottomed pot, combine the rinsed rice with 1 L of milk, 80 g of sugar, 1 stick of cinnamon, and 1 strip of orange peel. The heavy pot helps distribute heat evenly and prevents scorching. Stir gently to dissolve the sugar and distribute the ingredients evenly.
Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally with a wooden spoon to prevent the rice from sticking to the bottom of the pot. You will notice the milk starting to thicken and the aroma of cinnamon and orange becoming more pronounced.
Once the mixture reaches a simmer, reduce the heat to low. Continue to cook, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency. This can take some time, but the rice should be soft and the milk should have reduced significantly.
Remove the pot from heat and discard the cinnamon stick and orange peel. The arroz con leche should be thick and creamy, with the rice fully cooked and infused with the flavors of cinnamon and orange.
Allow the arroz con leche to cool slightly before serving. It can be served warm or at room temperature, depending on your preference. The dish should be creamy and comforting, perfect for sharing around the table.