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Kamby Arro
Paraguayan Rice Pudding
A creamy and comforting rice pudding, Kamby Arro is a beloved Paraguayan dessert. Made with milk, rice, sugar, and flavored with lemon zest and cinnamon, it's a simple yet delightful sweet treat, traditionally served chilled.
🧂 Składniki
- 1 cup Medium-grain white rice
- 3 cups Water
- 3.5 cups Whole milk
- 1 cup Sugar
- 0.25 cup, packed Dark brown sugar
- 1 from 1 lemon Lemon zest
- 2 3-inch pieces Cinnamon sticks
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup (optional) Raisins
- for dusting (optional) Ground cinnamon
👨🍳 Instrukcje
- 1
Rinse the rice under cool water until the water runs clear.
- 2
In a medium, heavy-bottomed saucepan, combine the rinsed rice, 3 cups of water, 1 tablespoon of butter, lemon zest, cinnamon sticks, and salt. Bring to a boil over medium-high heat.
- 3
Reduce the heat to medium and simmer, stirring occasionally, until most of the liquid is absorbed, about 10-12 minutes.
- 4
Stir in the whole milk, sugar, dark brown sugar, and optional raisins. Increase the heat to medium-high and bring the mixture to a boil.
- 5
Immediately reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, until the rice is thickened and tender, about 35-45 minutes.
- 6
Remove the saucepan from the heat. Discard the lemon zest and cinnamon sticks. Stir in the remaining 1 tablespoon of butter.
- 7
Serve the Kamby Arro warm or chilled. Dust with ground cinnamon before serving, if desired.
💡 Wskazówki profesjonalistów
- ✓Stirring frequently is key to achieving a creamy texture and preventing the rice from sticking to the bottom of the pot.
- ✓For a richer flavor, you can use a combination of whole milk, evaporated milk, and condensed milk.
- ✓If you prefer a looser consistency, add a splash of milk before serving.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a splash of vanilla extract in the last 10 minutes of cooking for an extra layer of flavor.
- Some variations include a bit of orange rind along with the lemon zest.