Today we will prepare a delicious rice pudding, with a creamy texture and the subtle distinctive touch of Peruvian style. Additionally, we will add a special touch with lemon zest, which further enhances its flavors.
This dessert has its roots in the Spanish colonial era, which brought culinary influences and the unique combination of rice and milk.
This comforting dessert evokes childhood memories and family celebrations. Encourage yourself to make it and enjoy every bite!
Before you begin, we recommend as an alternative the delicious recipe from Torta tres leches peruana on a friendly site.
Rice Pudding
Ingredients
1 kilogram of Rice
4 cups of Water
½ kilogram of Sugar
1 cup of Condensed milk
Lemon zest
1 pinch of Salt
Cinnamon
Preparation
Step 1 : Carefully wash the rice and drain it.
Step 2 : In a pot, place water, salt, lemon zest, and rice, and cook for 8 minutes.
Step 3 : In a separate pot, boil the condensed milk with the milk, sugar, and cinnamon to taste.
Step 4 : Mix the boiled milk with the rice and cook for 20 minutes.
Step 5 : Finally, let it cool in the freezer for 30 minutes if you plan to serve it cold, or you can serve it hot if preferred.
If you liked this recipe, you’ll surely love the dishes at Alfajores peruanos or from our recipe collections.
