Description
This is a popular dessert of Peruvian culture, you can find it in almost every park when you see food stools around. I recommend it for a sweet tooth out there because definitely sweeter that the classic rice pudding.
Ingredients
Units
Scale
- 2 cups of water
- 1 litre of whole milk
- 1 cinnamon stick
- 5 cloves (clavos de olor)
- 1 cup of rice
- 500 g of chopped Chancaca
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- Cinnamon powder
- Orange peel (optional)
Instructions
- Pour the water, milk, cinnamon, cloves, rice and chopped Chancaca into a pot. You could add the orange peel for an extra flavour, but the traditional recipe doesn’t call for that so it is optional.
- Bring this pot to medium-low heat, stirring frequently with a wooden spoon or heat-proof spatula to prevent the milk and sugar from sticking to the bottom of the pot. Continue stirring until the rice is cooked and the milk thickens enough to see the bottom of the pot. The thickness will depend on how many more minutes we continue to cook the mixture, some people like it a little thinner and therefore just seeing the bottom of the pot is enough, but if you like it thicker like me, you will have to continue stirring for at least 7 to 10 more minutes.
- Pour the preparation into a mould to serve at the table or in six or eight bowls or individual saucers, so that it is already in portions. Let cool for a few minutes and sprinkle with ground cinnamon before serving. Enjoy this delicious dessert with your favourite coffee or hot drink.
Keywords: Peruvian Arroz Zambito, Peruvian Brown Rice Pudding