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Peruvian Arroz Zambito with Clásico

Peruvian Arroz Zambito with Clásico
10 min
25 min
4 servings, 1/2 cup each
  • 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.

Key Ingredients


Make It

Step 1

Soak rice in water for 20 minutes; drain.

Step 2

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.

Step 3

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.

Step 4

Remove from heat; stir in butter and vanilla extract.

Step 5

Cool until mixture thickens.

Step 6

Serve garnished with remaining ¼ cup coconut and chopped nuts.

Recipe Notes

- Omit coffee for a kid-friendly version. - Serve with chopped figs or dates for a heartier version.

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