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Peruvian Arroz Zambito with Clásico

Peruvian Arroz Zambito with Clásico
10 minutes
25 minutes
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


  • 1/2 cup long-grain rice
  • 1 cup water
  • 1 cup milk
  • 1 (4-inch) cinnamon stick
  • 1/4 teaspoon anise seeds
  • 6 whole cloves
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 3/4 cup shredded sweetened coconut, divided
  • 1/3 cup raisins
  • 1/2 cup chancaca (if not available, replace with piloncillo or dark brown sugar)
  • 1 tablespoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 1/4 cup walnuts or pecans, chopped

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

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