Peruvian Rice Pudding Recipe
Rice pudding is one of the most popular desserts of International Gastronomy. In our country how could it be otherwise, it is a classic that is enjoyed in every home. It is the favorite dessert for adults and children thanks to its exquisite flavor. That’s why this time we leave you the recipe so you can see how easy it is to do it at home.
Prepare this delicious Peruvian-style rice pudding recipe and enjoy with your family its wonderful aroma and flavor. This dessert can be consumed in summer or winter, as it is perfect hot or cold. Below we describe the ingredients so you can carry it out.
|Total Time:||40 minutes|
|Place of preparation:||The kitchen|
Ingredients for 5 people
- 3 cups of water
- 1 can of evaporated milk
- 1 can of condensed milk
- 1.8oz raisins (optional)
- 1 tablespoon vanilla extract
- 1 cup white rice
- 2 cloves
- 1 cinnamon stick
- 1 piece (1/2 x 2 inches) of lemon or orange peel
- Ground cinnamon to taste to sprinkle and decorate
Rice Pudding Instructions
Prepare all ingredients in containers with their corresponding measures.
Place the three cups of water, the cup of white rice in a pot, along with the cinnamon, cloves and raisins.
Then the lemon or orange peel mixing all the ingredients over medium heat until the rice has been cooked and the water has dissipated.
Then remove the cinnamon stick, the cloves and the small lemon or orange peel, to prevent an incident at the time of eating.
Soon add the condensed milk, evaporated milk and simmer until the rice along with the milk is at its point, showing a smooth consistency.
Add the spoonful of vanilla, mix and cook for five minutes (approx.) Until maintaining a soft and concentrated consistency.
Finally, distribute the rice pudding in the dessert containers (cold or hot). Sprinkle the cinnamon powder as a fine decoration.
Tips for rice pudding
- It is recommended to make this preparation with white round grain rice, with high starch content since it allows to obtain a denser effect.
- Always regulate the fire so that the cooking is carried out in a homogeneous way, without running the risk of burning the rice or throwing away the milk.
- Stir the rice pudding constantly with a wooden spoon, very gently so that the rice grains are not mistreated.
- For sweet lovers they can add sugar to taste after condensed milk and evaporated milk to give it more flavor. Another option for this delicious delicacy is to add raisins or grated coconut, a widely used alternative in some Latin American countries.
History of rice pudding
Peruvian rice pudding is a recipe known as a result of the Spanish conquest, as a result of the high trade and arrival of Europeans to the national territory. At that time it is perfected in our country and is mentioned by the Peruvian writer Ricardo Palma in his already famous Peruvian Traditions.
The part where he is mentioned is where he tells the story of the libertine friar who is going to visit a dying friend. “What the hell, man! I come for you to take you to a barbecue, where there are girls with rice pudding and cinnamon. ”
Among the diversity of desserts of Peruvian cuisine, rice pudding is nothing more or less than the result between simple cooking ingredients and the crossing of a majestic preparation of rice, milk and sugar used since Ancient Persia, followed through Arabia until arriving in Europe in the mid-fourteenth and sixteenth centuries.
With the passing of time, in our country it becomes a traditional custom to combine rice with milk with the purple mazamorra, thus being born the “classic or combined” which is served half and half in a cup, joining the rice with milk with the typical sweet known as purple mazamorra.
How to make rice pudding?
From this dessert you should know both the preparation and all the ingredients that make it up. Today we present a great recipe that, without a doubt, you can carry out.
This rich homemade rice pudding is easy to cook very quickly. Just place in a pot three cups of water, a cup of white rice, milk and some spices you will get this delicious delicacy.
Roughly, all you have to expect is that all the ingredients are cooked at a minimum temperature (15-20 minutes approx.). It is important to stir constantly to prevent the rice from sticking to the bottom of the pot.
In this process it is important to note that, if the rice is drying and has not yet burst, you can add small amounts of water until it is as we usually know it.
Additionally, you should pour the whole milk or some variants such as condensed milk and evaporated milk (ingredients used in today’s recipe).