Peruvian Cinnamon Rice Pudding
This is basic comfort food loved by many people around the world. Regular long-grain rice is good for this dessert, but Arborio rice gives it a wonderful creaminess.
Serves: 8Hands-on: 1 hourTotal: 1 hourDifficulty: Medium
- 4 cups whole milk
- 2 cinnamon sticks
- 1 cup Arborio rice
- ¼ tsp. salt
- 2 cups evaporated milk
- 1 cup water
- ¾ cup sugar
- Peel of 1 lemon
- 1 tsp. vanilla essence
- 2 Tbsp. unsalted butter
- 2 tsp. ground cinnamon
- In a heavy saucepan, combine the milk with cinnamon sticks, rice, and salt. Bring to a boil over high heat; then lower the heat to medium-low and cook uncovered, stirring every few minutes and taking care that the milk does not boil over.
- When the rice is tender (about 25 minutes), add the evaporated milk, water, sugar, and lemon peel. Continue cooking over low heat, stirring every now and then with a wooden spoon until it is creamy, about 30 minutes. Do not let it dry too much, because the pudding will become thicker as it cools and the rice absorbs the liquid.
- Remove from the heat and discard the lemon peel and the cinnamon sticks. Add vanilla essence and butter. Cool to room temperature.
- Pour the pudding into ramekins, glasses, or nice containers. Dust with ground cinnamon and serve. Can be refrigerated and served cold, but most people like it at room temperature or lukewarm, especially in the winter.