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The Best Arroz con Leche (Rice Pudding)
Traditional Peruvian rice pudding from Giacomo's grandmother 'Mimi' Ema Parody, with rice cooked in aromatic water, three types of milk, and egg yolks added off-heat for exceptional creaminess.
Ingredients
Aromatics
- 1 unit Cinnamon stick
- 4 unit Cloves (studded into orange peel)
- 1 piece Orange peel (white pith removed)
Base
- 1 cup Rice
- 750 g Water
Finishing
- 2 unit Egg yolks (beaten with reserved milk)
- 0.5 cup Sugar
- 0.5 tbsp Vanilla extract
- 0.25 cup Raisins optional
Milks
- 500 g Fresh whole milk
- 390 g Condensed milk
- 400 g Evaporated milk
Steps
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1Boil water with cinnamon, clove-studded orange peel, salt. Add rice, cover, cook 15-18 min until fully soft and water absorbed. Remove aromatics.Tip: Remove orange pith — only the outer peel has the essential oils.~18 min
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2Add evaporated milk, condensed milk, most of fresh milk (reserve splash for yolks), and raisins. Stir constantly over medium heat until thickened, ~10-12 min.Tip: Never stop stirring — milk can overflow instantly.~12 min
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3Beat yolks with reserved milk, sugar, salt. Turn OFF heat. Add vanilla, then yolk mixture, stir vigorously. Residual heat gently cooks yolks. Serve warm with ground cinnamon.Tip: Always add yolks off-heat to prevent scrambling — this is the secret.~3 min
Nutrition (per serving)
380
Calories
9g
Protein
58g
Carbs
13g
Fat
1g
Fiber
Cultural Context
Arroz con leche is a beloved spoon dessert across Latin America, brought by Spanish colonial influence. In Peru it's a comforting family dessert often from grandmother's recipes. The egg yolk technique elevates the home classic, similar to how yolks transform manjar blanco into suspiro a la limeña.