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Arroz Zambito is a Peruvian dessert that translates into "dark rice pudding". Darker than regular creamy rice puddings, the color comes from chancaca, a dark, sweet natural sugar used in many Peruvian desserts. This dessert is made extra delicious with a hint of coffee, coconut and raisins.
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Original reipce makes 2 dozen Change Servings
SOAK rice in water for 20 minutes; drain.
COMBINE milk, cinnamon stick, anise seeds, cloves and soaked rice in a large saucepan. Heat over medium heat just until gently boiling. Reduce heat to low; cook, stirring frequently to prevent rice from sticking to the bottom of the pan, for 12 minutes. Discard cinnamon stick and cloves.
ADD evaporated milk, ½ cup coconut, raisins and chancaca (or piloncillo or dark brown sugar); heat over medium-low heat, uncovered, stirring frequently, for about 10 minutes or until chancaca is dissolved. Add coffee granules; stir.
REMOVE from heat; stir in butter and vanilla extract.
COOL until mixture thickens.
SERVE garnished with remaining ¼ cup coconut and chopped nuts.
TIPS: -Omit coffee for a kid-friendly version.
-Serve with chopped figs or dates for a heartier version.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 73g||24%|
|Dietary Fiber 3g||12%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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