Peruvian Rice Porridge Recipe
One of the main dishes of South America. Arroz con leche – literally translates as rice with milk, but it’s not just rice porridge. This dish became our favorite during a trip to Chile and Peru. It must either be prepared by yourself, or bought on the street from aunts (but there is a question of sanitary conditions). So if you miss this dish as much as we do – catch the recipe.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare all the ingredients. First of all, rinse the rice. According to the recipe, you need to take a glass for measuring. I have a 250 ml glass. Wash the orange. Clean it up. The skin should be boiled 3 times to remove all the bitterness. I poured boiling water 3 times.
  2. In a saucepan, pour 5 cups of water – 1 liter and 250 ml, add cloves (3-5 pcs), 2 cinnamon sticks and orange zest. Boil.
  3. When the water boils, add rice. Reduce the heat and cook for about 30 minutes until all the liquid has evaporated.
  4. When all the moisture has evaporated, take out the orange peel, cinnamon and cloves. Pour concentrated milk into the jar. to interfere. Then we add condensed milk (according to the recipe, we add 2 cans of condensed milk for this amount, they like sweets, but sometimes the food is so sweet that it reduces teeth) – I put a little more than half a pack of condensed milk (in the first photo). Then add the vanilla and raisins. To interfere. Turn off the fire.
  5. The dish is ready. Most often, porridge (dessert) is sprinkled with cinnamon. Sometimes they put 3-4 tablespoons of jam, but then they just stick together) Enjoy your meal.
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