Arroz Zambito
Author: 
Recipe type: Dessert
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. Turn off the heat and discard the cinnamon sticks and the cloves.
  4. Add butter and vanilla, stirring. Cool to room temperature.
  5. Serve in nice glasses, and sprinkle with pecans.
Recipe by PERU DELIGHTS at https://perudelights.com/arroz-zambito-rice-pudding-kissed-by-the-sun/