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Arroz Zambito (Dark Rice Pudding)

Arroz Zambito (Dark Rice Pudding)

Arroz Zambito is a classic Peruvian treat. In this recipe, the pudding is sweetened with chancaca - raw sugar  - studded with coconut and raisins and topped with chopped, toasted pecans. This recipe can also be found on Putumayo World Music's Café Latino, a CD compilation of songs that – like the ingredients in Arroz Zambito – reflect the rich, soulful flavor of Latin music.


Ingredients
2
cups
milk
1/2
cup
arborio rice
2
cinnamon sticks
4
whole cloves
1/2
teaspoon
anise seed
1/4
teaspoon
salt
1
12-ounce can evaporated milk
1
cup
chancaca, coarsely grated
1/2
cup
grated dried coconut
1/2
cup
dark raisins
1
teaspoon
butter
1
teaspoon
vanilla extract
1/2
cup
pecans, toasted and coarsely chopped
Directions
Put milk, rice, cinnamon, cloves, anise seed and salt in a heavy saucepan. Bring to a boil over medium heat, turn the heat to low and simmer until the rice is al dente and the milk is almost evaporated, about 20 minutes.
Add evaporated milk, 1 cup water, grated chancaca, coconut, and raisins, and continue cooking over low heat until the chancaca melts, the rice is very tender, and the pudding is creamy but still saucy.
Turn off the heat and discard the cinnamon sticks and the cloves. Add butter and vanilla. Cool to room temperature.
Serve in glasses or ramekins, and sprinkle with pecans.

The base number of servings for this recipe is 4
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