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.
Ingredients
- 1/3 cup Long Grain Rice (rinsed)
- 1/4 cup Black Raisins
- from 1 orange Orange Peel
- 1 Cinnamon Stick
- 1 Clove
- 4 oz Condensed Milk
- 4 oz Evaporated Milk
- 1 tsp Vanilla Extract
- 1/2 of a yolk Egg Yolks
- for garnish Cinnamon
- for garnish Coconut (shredded)
Step by Step Instructions
Step 1:
In a small bowl, cover the black raisins with warm water. Set aside to soak, until doubled in size.
Step 2:
With a vegetable peeler, cut strips of orange skin zest, avoiding the white pith.
Step 3:
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.
Step 4:
Add the rice to the boiling mixture. Cook on low until the rice grains are well cooked, about 10 to 15 minutes.
Step 5:
Remove the clove, cinnamon stick and orange skin. Add the two types of milk and mix well.
Step 6:
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.
Step 7:
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.
Step 8:
Serve dusted with cinnamon and shredded coconut.
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