Desserts
Arroz Zambito
Peruvian rice pudding with raw cane sugar and raisins, darker and sweeter.
VegetarianGluten-free
Ingredients
- 200 g rice
- 750 ml water
- 1 cinnamon stick
- 3 cloves
- 500 ml evaporated milk
- 150 g grated chancaca (raw cane sugar)
- 100 g raisins
- 50 g shredded coconut
- 50 g chopped walnuts
- 1 teaspoon vanilla
Step-by-step
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- Put the water, cinnamon and cloves in the mixing bowl. Set 8 min/100°C/speed 1.
- Add the rice and set 18 min/100°C/reverse/spoon speed.
- Add the evaporated milk and grated chancaca. Set 12 min/90°C/reverse/spoon speed.
- Add the raisins, coconut and vanilla. Set 6 min/90°C/reverse/spoon speed.
- Serve in small bowls, dust with ground cinnamon and garnish with the chopped walnuts.
Tips
- If the chancaca is very hard, melt it beforehand in a bit of hot water.
- It tastes best after resting, once the rice absorbs the chancaca flavor.
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