Recipe: Arroz con Leche (Milky Rice pudding)

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:

Ingredients: * 1/2 cup of rice * 3 cups of water * 2 1/2 cups of sweetened condensed milk (2 cans) * 1 3/4 cups of evaporated milk * 1/4 cup of port wine * 1 stick cinnamon * Skin of 1/2 orange * Powdered cinnamon

Preparation: First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin. Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon. We should add the port wine and continue boiling for 3 minutes more. Then let it cool down. As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.

Comments

Cheryl said…

Is it supposed to be 1 and 1/2 cups of rice? It only says 1/2 cup, and there is too much liquid for the amount of rice.

November 4, 2011 at 5:13 PM

Elizabeth said…

It's about right. You cook the rice in the water with the lid off, until it dries out, then you add the milks. I've never seen it with Port wine, and I think my mother-in-law only uses the sweetened condensed milk.

January 24, 2015 at 10:23 PM

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu

Recipe: Rocoto Relleno (Stuffed Hot Peppers)

Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno . This is a traditional entree from the Andean city of Arequipa , made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal. Ingredients: • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoo

Recipe: Cau Cau

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼

Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

Search This Blog