Arroz Zambito (Peruvian Rice Pudding)

Arroz Zambito (Peruvian Rice Pudding)

Arroz zambito is a Peruvian dessert that means “brown rice pudding”. The darker color comes from chancaca or panela, a dark, natural sugar used in many Peruvian desserts.

Ingredients

• 2 1/2 cups water
• 1 cinnamon stick
• 3 whole cloves
• Peel of half an organic orange or lemon*
• 1/2 cup short grain rice
• 1/4 cup golden raisins
• 1 (12 oz) can evaporated milk
• 1/4 piece of panela, to taste**
• 2 Tablespoons brown sugar (as needed, to taste)
• 2 Tablespoons unsweetened, shredded  coconut

Instructions

• In a medium saucepan, place water, cinnamon stick, whole cloves, orange peel, and rice. Let it sit for 15 minutes.
• In a small bowl, soak raisins in hot water.
• On high heat, bring the water (with seasonings) and rice to a boil. Lower the heat and simmer for about 7 minutes, stirring occasionally.
• Once the water reduces, you can remove the cinnamon stick, cloves, and orange peel, or leave them until the end.
• Add the panela, a little bit at a time, letting it melt completely before tasting for sweetness. Add more if desired. If it still needs more sweetness after the panela has been added, add 2 or more tablespoons of brown sugar.
• Add the evaporated milk and continue to simmer and stir for another 10 to 12 minutes while the pudding thickens and gets very creamy.
• Drain the raisins and add them to the rice pudding along with the shredded coconut before serving.***
• This pudding will keep well for up to 5 days in the refrigerator.