Arroz con Leche

Peruvian Rice Pudding

• 2 cups Whole milk
• 1 cup condensed milk
• 3 cups Water
• 1 Cinnamon stick
• 2 Whole cloves
• 3 strips Orange rind
• Pinch of salt
• 1 cup Long-grain white rice
• 1 medium egg yolk
• 1 egg white, beaten to medium peaks

Preparation:

In a large saucepan, slowly bring the milk and water, cinnamon stick, whole cloves, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice, reduce the heat, and allow the rice to simmer for about 30 minutes, stirring constantly. When it is half way done add the orange rind.

When the rice is already cooked and tender, and most of the milk has been absorbed, add the condensed milk. Stir constantly until it thickens. Once it has thickened, add the egg yolk and stir constantly. Remove from fire and fold in the beaten egg whites.

Pour the mixture into a serving dish, sprinkle with cinnamon.

(Serves 4-6)

Brisa Deneumostier