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Arroz Zambito
Peruvian Dark Rice Pudding
A rich and comforting Peruvian rice pudding, Arroz Zambito gets its distinctive dark color and deep sweetness from chancaca (unrefined cane sugar) and warm spices. It's a delightful dessert perfect for any occasion.
🧂 Ainekset
- 1 cup White rice(Short-grain or medium-grain rice works best for a creamy texture.)
- 200 g Chancaca (or piloncillo/panela)(This is unrefined cane sugar. If unavailable, use dark brown sugar, though the flavor will be slightly different.)
- 4 cups Water(For cooking the rice and dissolving the chancaca.)
- 400 ml Evaporated milk(One standard can.)
- 2 sticks Cinnamon sticks(For infusing flavor.)
- 1/4 cup Raisins(Optional, but traditional.)
- 1/4 cup Walnuts(Roughly chopped, for garnish.)
- 1/4 teaspoon Salt(To balance the sweetness.)
👨🍳 Ohjeet
- 1
Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and the cinnamon sticks. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Stir occasionally to prevent sticking.
⏱️ 20 minutes - 2
While the rice is cooking, prepare the chancaca syrup. In a separate small saucepan, combine the chancaca and the remaining 2 cups of water. Heat over medium heat, stirring occasionally, until the chancaca is completely dissolved. This should take about 5-10 minutes. Do not boil vigorously; just ensure it's fully melted. Once dissolved, remove from heat. You can strain this syrup through a fine-mesh sieve to remove any impurities if desired.
⏱️ 10 minutes - 3
Once the rice is tender and the water is absorbed, remove the cinnamon sticks. Pour the dissolved chancaca syrup into the saucepan with the cooked rice. Stir well to combine. Add the evaporated milk, raisins (if using), and salt. Bring the mixture back to a gentle simmer over medium-low heat.
⏱️ 5 minutes - 4
Continue to cook, stirring frequently, for another 15-20 minutes. The pudding will thicken as it cooks. You are looking for a creamy, pudding-like consistency. Be sure to scrape the bottom of the pot to prevent the rice from sticking and burning, especially as it thickens.
⏱️ 15-20 minutes - 5
Remove from heat. Let the Arroz Zambito rest for about 5-10 minutes to allow it to thicken further. Serve warm or chilled, garnished generously with chopped walnuts.
⏱️ 5-10 minutes
💡 Ammattilaisvinkit
- ✓'Zambito' refers to the dark color imparted by the chancaca.
- ✓This dish is similar to 'arroz con leche' (rice with milk) but is distinguished by its darker hue and deeper molasses-like flavor from the chancaca.
- ✓Arroz Zambito is a beloved comfort dessert in Peru, often enjoyed during cooler months or as a sweet ending to a meal.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other dried fruits like cranberries or chopped apricots along with the raisins.
- For a less sweet version, reduce the amount of chancaca by 25-50g.
- Infuse additional spices like a star anise or a few cloves along with the cinnamon sticks.