The Peruvian arroz con leche diverges from the Spanish original through the addition of condensed milk (adding both sweetness and a concentrated dairy richness that fresh milk cannot match) and specific aromatics (Peruvian cinnamon, cloves, and orange zest) that reflect the colonial heritage filtered through Andean ingredient sensibility. The technique is the same as all milk rice desserts — continuous stirring over low heat — but the condensed milk produces a deeper caramelisation and a richer, slightly sticky consistency.
Peru