Rice pudding is a very traditional dessert around the world, and in its most basic form is made with simple ingredients – milk, rice and sugar flavored with cinnamon. In Peru, Peruvian rice pudding is often seasoned with a little orange peel or orange liqueur and clove, and is garnished with raisins, shredded coconut or ground cinnamon.

History of Peruvian Rice Pudding

Peruvian Rice pudding

The rice with milk is of Spanish origin and exported to all Hispanoamerica. In Peru he was perfected and is mentioned by Ricardo Palma in Peruvian Traditions when he tells the story of a libertine friar of the year 1651, who when visiting a dying friend, said “What the hell, man! I come for you to take you to a party, where there are girls with rice pudding and cinnamon.

Recipe of Rice with Peruvian Milk

Ingredients of Peruvian Rice Pudding

  • 1 cup of rice
  • 3 cups of water
  • orange peels
  • 1 large slice of cinnamon
  • 1 pinch of salt
  • 1 can of evaporated milk
  • 1 can of condensed milk
  • Vanilla
  • Ground cinnamon

Preparation of Peruvian Rice Pudding

We boil the water with the orange peel, cinnamon and salt. Add the rice, let it simmer until it cooks and dries. Then add the milk and let it simmer until it dries a little. We recommend that you move with a large wooden spoon every so often to avoid sticking to the bottom. It is emptied in pirex candy and sprinkled with ground cinnamon. You can eat it cold or hot and add raisins if you wish.

The Classic or Combined: Peruvian Rice pudding and Purple Mazamorra
The Classic or Combined

Peruvian Rice Pudding and Purple Peruvian Mazamorra: The Classic or Combined

Peruvian rice pudding is fantastic if accompanied by purple mazamorra (mazamorra morada), a dessert commonly called the “classic” (el clasico), in reference to the Peruvian soccer classic, Alianza Lima, which wears white and purple, and Universitario de Deportes, which dresses in merengue. It is also called “combinado

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