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Loading...This classic Peruvian rice pudding is gently simmered with cinnamon stick, cloves, and lime peel, then enriched with evaporated and sweetened condensed milk for a velvety, fragrant dessert. It is served chilled and dusted with ground cinnamon for a comforting finish to any meal.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 11 gFat
- 6.5 gSaturated Fat
- 95 gCarbs
- 0.5 gFiber
- 58 gSugar
- 14 gProtein
- 220 mgSodium
- 470 mgPotassium
- 360 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 165 mcgVitamin A
Ingredients
For the rice base
- 1 cup short-grain white rice
- 4 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1 wide strip lime peel (green part only)
For the creamy finish
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/3 cup golden raisins (optional)
For serving
- Ground cinnamon for dusting
- Extra lime zest (optional)
Directions
- Rinse the rice in cold water 2 to 3 times until the water runs clear, then drain well.
- In a heavy-bottomed pot, combine the rice, water, cinnamon stick, cloves, and lime peel. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the rice is tender and most of the water has been absorbed.
- Discard the lime peel, cinnamon stick, and cloves. Stir in the evaporated milk, whole milk, and salt.
- Cook over medium-low heat for 8 to 10 minutes, stirring frequently to prevent sticking, until the mixture is creamy and slightly thickened.
- Pour in the sweetened condensed milk and stir gently. Continue cooking 6 to 8 minutes more until the pudding coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and raisins if using.
- Transfer to a serving bowl, let cool to room temperature, then cover and refrigerate for at least 1 hour. Serve cold or slightly cool, dusted generously with ground cinnamon.
Cook’s Notes
- Stir often during the dairy stage, especially after adding the condensed milk, to prevent scorching on the bottom of the pot.
- For an authentic Andean touch, stir in a tablespoon of pisco just after removing the pudding from the heat.
- Taste before adding extra sugar; the condensed milk usually provides enough sweetness.
- The pudding thickens as it chills, so pull it from the fridge 15 minutes before serving for the creamiest texture.
- Store covered in the refrigerator and consume within 3 days; stir before serving as it will continue to set.
