Ingredients
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1/3 cup Long Grain Ricerinsed
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1/4 cup Black Raisins
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from 1 orange Orange Peel
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1 Cinnamon Stick
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1 Cloves
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4 oz Condensed Milk
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4 oz Evaporated Milk
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1 tsp Vanilla Extract
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1/2 of a yolk Egg Yolks
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for garnish Cinnamon
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for garnish Coconutshredded
Directions
We recently did an online cooking class via Cuiline. Our kitchen (and several others) were all on a Zoom call with a chef from Peru. Together we cooked Lomo Saltado with Fried Potatoes, and Arroz Con Leche. The meal turned out fantastic and I thought I would share it here. This recipe is the Arroz Con Leche dessert that we made.
Steps
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1
Done
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In a small bowl, cover the black raisins with warm water. Set aside to soak, until doubled in size. |
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2
Done
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With a vegetable peeler, cut strips of orange skin zest, avoiding the white pith. |
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3
Done
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In a pot with a thick base, add 1 and 1/3 cups of water, the orange skin, clove and cinnamon stick. Cover and bring to a boil. |
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4
Done
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Add the rice to the boiling mixture. Cook on low until the rice grains are well cooked, about 10 to 15 minutes. |
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5
Done
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Remove the clove, cinnamon stick and orange skin. Add the two types of milk and mix well. |
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6
Done
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Drain the raisins and add them. Add the vanilla extract and simmer on low until thickened (about 5 to 8 minutes). If the mixture is a little watery continue to simmer to reduce off the extra water. |
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7
Done
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Put about 1/3 of the mixture into a bowl and mix in about 1/2 of an egg yolk. This will temper the egg. Reincorporate the mixture to the pot and mix vigorously. |
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8
Done
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Serve dusted with cinnamon and shredded coconut. |
