Peruvian
Arroz zambito
Arroz zambito is a beloved Peruvian rice pudding sweetened with chancaca, giving it its deep caramel color and warm molasses flavor. It is finished with raisins, coconut, and pecans, just as it is served in traditional Lima dessert shops.
Watch it madeAbelca · 6:12
Ingredients
- Short-grain or medium-grain white rice1/2 cup
- Water2 cups, divided
- Chancaca100g
- Evaporated milk1/2 cup
- Cinnamon stick1
- Whole cloves2
- Orange peel1 small strip
- Salt1 pinch
- Raisins2 tbsp
- Unsweetened grated coconut1 tbsp
- Pecans, chopped2 tbsp
- Ground cinnamonto serve
Method
- Rinse the rice briefly under cold water and drain well.
- Place the rice in a saucepan with 1 1/2 cups water, the cinnamon stick, cloves, orange peel, and salt.
- Bring to a gentle boil, then lower the heat and simmer uncovered until the rice is very tender and most of the water has been absorbed, about 18 to 20 minutes.
- While the rice cooks, place the chancaca and the remaining 1/2 cup water in a small saucepan.
- Simmer the chancaca over medium-low heat until fully dissolved into a dark syrup, about 8 to 10 minutes.
- Strain the chancaca syrup to remove any solids.
- Remove the cinnamon stick, cloves, and orange peel from the cooked rice.
- Stir the hot chancaca syrup into the rice and cook over low heat for 5 minutes, stirring often so the color becomes even.
- Add the evaporated milk, raisins, grated coconut, and chopped pecans.
- Cook gently for 8 to 10 minutes, stirring frequently, until creamy and thick but still loose enough to spoon.
- Let the arroz zambito rest for 5 minutes before serving.
- Serve warm or at room temperature with ground cinnamon sprinkled on top.
Common questions
Can I substitute chancaca if I can’t find it?
Yes. Use packed dark brown sugar or piloncillo in equal weight if possible. The flavor won’t be identical, but adding a little molasses and a strip of orange peel gets closer to chancaca’s deep, caramel-spiced taste.
How do I know when the rice is cooked at each stage?
After the first simmer, the rice should be very tender and most water absorbed, but still a little loose. After adding the chancaca syrup and later the milk, it should turn creamy and thick, not dry or stiff.
What are the most common mistakes when making arroz zambito?
The biggest mistakes are using too much heat, which can scorch the milk and sugar, and overcooking the rice until mushy. Also avoid skipping the straining step for the syrup, which can leave gritty bits in the dessert.
How should I store leftovers, and how long do they keep?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It thickens as it chills, so loosen with a splash of milk or water when reheating. Reheat gently over low heat or in short microwave bursts.
What is the best way to serve arroz zambito?
Serve it warm or at room temperature in small bowls. A light sprinkle of ground cinnamon on top is traditional, and a few extra raisins or toasted coconut make it look finished. It pairs well after a rich meal.