This Peruvian dessert slowly cooks rice in milk with cinnamon, creating a calm, creamy finish rooted in Lima home cooking.
10 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the rice for 8 minutes.
Cook with milk, sugar and cinnamon for 20 minutes.
Remove the cinnamon and serve the dessert.
Tarçın çubuğunu çıkarın, pirinç taneleri kremaya gömülü kalmalı.
Tatlıyı kaselere paylaştırıp tarçınla servis edin.
💡 Tip: Stir more frequently toward the end so the rice does not catch on the bottom.
🍽️ Serving suggestion: Serve warm or cold.
~196
kcal calories
5
g protein
33
g carbs
5
g fat
29.1g
Sugar
0.3g
Fiber
73.3mg
Sodium
3.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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