Our friend Roxana Lescano shared this special recipe with me. She learned to make this Peruvian version of arroz con leche from her aunt, Senora Sofia Lescano Alva. The recipe differs from others I've seen because of the addition of pisco and egg yolks, which add flavor and richness. The results are extraordinary.
- 1 cup uncooked rice
- 4 cups evaporated milk
- 1 cinnamon stick
- 8 cloves
- 1 teaspoon vanilla
- 1 can condensed milk
- 4 egg yolks
- 1.5 ounces Pisco
- In a heavy saucepan, mix the evaporated milk with the cinnamon, cloves, and vanilla.
- Add the rice and bring to a simmer. Cook over low heat, stirring frequently so that the rice doesn't stick.
- When the rice is soft and cooked through, add the condensed milk and continue to cook, stirring constantly, for about 10 minutes more, or until mixture is thickened.
- Whisk the egg yolks together. Bring the rice to a real boil and add the egg yolks in a thin stream, stirring quickly at the same time until they are well mixed.
- Stir in the pisco and remove from heat.
- Sprinkle with cinnamon and serve.
Note: If you enjoy raisins in your rice pudding, soak them overnight in pisco to plump them, then add them to the rice with the condensed milk.