Peruvian Rice Pudding

Peruvian Rice Pudding

As previously mentioned in the post for Groundnut (Peanut) Stew, my wife and I received a newsletter for each of our children that we sponsor through Compassion International, which contained a recipe for a native dish that is typically eaten by the child. Still inspired by the recipes and having already made the Groundnut (Peanut) Stew (a dish from Northern Uganda where our sponsor child Stuart lives), it was time to try the recipe for Rice Pudding, a dish from Peru, where our other sponsor child Patricia lives. Admittedly, I’ve never made or even eaten Rice Pudding, so I didn’t exactly know what to expect. But to my delight, the final result was very tasty. Definitely a dish I wouldn’t mind making again.

Ingredients

  • 1/3 c. rum (or rum flavoring)
  • 1/2 c. white rice
  • 1 c. water
  • 1 1/2 c. milk
  • 1 can evaporated milk, well shaken
  • 2/3 c. sugar
  • 1/2 c. raisins
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • Ground cinnamon

Directions

  1. Soak raisins overnight in rum (or rum flavoring); drain and set aside.
  2. Combine the rice, water, milk, cinnamon, cloves, and salt in a saucepan and bring to a boil. Reduce heat, cover and cook until most of the liquid has been absorbed. (Note: Be sure to watch the pot to ensure the mixture doesn’t boil over!)
  3. Remove the cinnamon stick and cloves.
  4. Add the evaporated milk and sugar, and continue to cook over medium heat until it thickens, about 20-30 minutes. Add raisins to the mixture and cook for an additional 5 minutes.
  5. Remove from heat and cool for 5 minutes. Stir in the vanilla.
  6. Optional: Garnish with ground cinnamon, if desired.

Notes

There are a variety of different ways to make Rice Pudding, with the most common derivation I found being the inclusion of eggs. Other than that, the only thing to note is to ensure that the milk mixture doesn’t boil over and/or burn when you’re cooking it. Also, I tasted this dish both warm and chilled, and in all honestly, it was delicious both ways. So feel free to try it at different temperatures to see which one fits your liking.

Bon Appétit!

 

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