Peruvian Rice Pudding
By Roxanna Salaverry
Manos Morenas Restaurant
10 servings.
INGREDIENTS
9 oz. rice
8 cloves
6 whole cinnamon
2 cans of evaporated milk
1 can of sweetened condensed milk
2 teaspoons of vanilla extract
17 oz. sugar
3½ oz. walnuts
3½ oz. raisins
Ground cinnamon to decorate.
TO PREPARE:
Cook the rice with the whole cinnamon and the cloves in 2 cups of water.
When the rice is cooked, add the sugar. Take away the cinnamon and cloves.
Add 1 can of evaporated milk and cook at low heat, stirring continuously for 15 minutes.Do not boil.
Add the other can of evaporated milk and repeat the proceeding. Add the sweetened condensed milk, walnuts, raisins and simmer for a few minutes. Serve in glasses or dishes for stewed fruit. Decorate with ground cinnamon.
