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Peruvian Arroz Zambito with Clásico
EL MEJOR NIDO
Peruvian Arroz Zambito with Clásico
Level
Easy
Prep
10 min
Cook
25 min
Servings
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
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.
Recipe Notes
- Omit coffee for a kid-friendly version. - Serve with chopped figs or dates for a heartier version.
