Delicious peruvian dessert that you can make at home.
The Arroz Zambito is a dessert popular in Peru, sweetened with chancaca, and flavored with tiny coconuts, raisins, and aniseed. With this recipe you will see how a few changes to the traditional rice pudding can create a completely different dessert.
- 2 Cups milk
- 2 Cinnamon sticks
- 4 Cloves
- ½ Teaspoon aniseed
- ½ Cup Arborio rice
- ¼ Teaspoon salt
- 1 Can evaporated milk
- 1 Cup water
- 1 Cup chancaca, coarsely chopped (or dark browm sugar)
- ½ Cup grated dried coconut
- ½ Cup raisins
- 1 Teaspoon butter
- 1 Teaspoon vanilla essence
- ½ Cup pecans, toasted and chopped
- Put milk, cinnamon, cloves, aniseed, Arborio rice, and salt in a heavy saucepan. Bring to a boil over medium heat, lower the heat, and simmer until the rice is al dente and the milk is almost evaporated, (about 20 minutes).
- Add evaporated milk and water, chancaca, grated coconut, and raisins, and continue cooking over medium low heat until the chancaca melts, the rice is very soft, and the texture of the dessert is creamy, but still somewhat liquid.
- Turn off the heat and discard the cinnamon sticks and the cloves.
- Add butter and vanilla, stirring. Cool to room temperature.
- Serve in nice glasses, and sprinkle with pecans.
Recipe | Arroz Zambito
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