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Rice pudding and rum: learn this version of the delicious dessert from Lima

Rice pudding and rum: learn this version of the delicious dessert from Lima

Rice pudding and rum: learn this version of the delicious dessert from Lima

Peruvian cuisine has a wide variety of desserts, in many cases the result of fusion and hybridization since colonial times. The exact origins of rice pudding are unknown, but according to historians, it is possible to prove that rice pudding originated as a dish in ancient Asia and reached the Americas via Europe after colonization in the 15th century.

It arrived in Peru when it was conquered and later mixed and evolved with native Peruvian products, which is why they became their own desserts, which, like rice pudding, also have various creations and fusions in Latin America and the Caribbean. Arroz pudding migrated to Peru with the Spanish, where it was fused with local ingredients.

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Follow these steps and prepare this version of rice pudding:

Ingredients

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Preparation

In a pot, put water, cinnamon, cloves and when it boils, add the rice and reduce the heat until the rice has absorbed the water and is completely cooked. Add evaporated milk and bring to a boil. Add the condensed milk, rum-soaked raisins, salt, and rum and cook for about 10 to 15 minutes, until nice. turn off the heat, remove from the stove and add the butter and 1 whole raw egg, very important, move the preparation vigorously so that it mixes with the preparation and does not boil. Let cool and sprinkle with cinnamon and grated coconut.

Tips:

Source: Elcomercio

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