Arroz con Leche (Peruvian Rice Pudding)

• •1 cup Medium-grain white rice (rinsed)
• •2 cups Water
• •1 piece Cinnamon stick
• •3 piece Whole cloves
• •12 oz Evaporated milk ((1 can))
• •14 oz Sweetened condensed milk ((1 can))
• •1 cup Whole milk
• •1 tsp Vanilla extract
• •to taste tsp Ground cinnamon (for garnish)

Instructions

1. 1

   In a medium saucepan, combine the rinsed rice, water, cinnamon stick, and whole cloves. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water has been absorbed and the rice is partially cooked.

2. 2

   Once the water is absorbed, remove the cinnamon stick and cloves. Stir in the evaporated milk, sweetened condensed milk, and whole milk. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.

3. 3

   Continue to simmer and stir for another 15-20 minutes, or until the rice is fully cooked and tender, and the pudding has thickened to your desired consistency. It will thicken more as it cools.

4. 4

   Remove from heat and stir in the vanilla extract.

5. 5

   Pour the Arroz con Leche into individual serving bowls or a large serving dish. Allow it to cool slightly before serving warm, or chill in the refrigerator for at least 2 hours to serve cold. Garnish generously with ground cinnamon before serving.

Chef's Tips

• 💡For an extra citrusy note, you can add a strip of orange or lemon peel along with the cinnamon stick and cloves in the first step, removing it before adding the milks.
• 💡If you prefer a sweeter pudding, you can add an extra tablespoon or two of granulated sugar along with the milks in step 2, tasting as you go.
• 💡Leftover Arroz con Leche can be stored in an airtight container in the refrigerator for up to 3-4 days. If it becomes too thick when cold, you can loosen it with a splash of milk.