Arroz Zambito
Peruvian Creole Rice Pudding
- WORDS BY: Gastón Acurio
- PUBLISHED: February 19, 2021
- PHOTOGRAPHY BY: Andy Sewell
This criollo version of Arroz con Leche adds pecans, raisins, and, most importantly, chancaca, a raw cane sugar that gives the dessert its brown color and deep, rich flavor. – Editor’s Note
This recipe is courtesy of Gastón Acurio and reproduced with permission of Phaidon Press. Click here
INGREDIENTS
- ¾ cup (4¾ oz/140 g) white short-grain rice
- 2 cinnamon sticks
- 6 cloves
- ¾ cup (3½ oz/100 g) raisins, plus extra for decoration
- ⅓ cup (1¾ oz/50 g) chancaca sugar*, grated
- 5 cups (40 fl oz/1.2 liters) evaporated milk
- ½ cup (3½ oz/100 g) granulated sugar
- ⅓ cup (2 oz/50 g) shredded (desiccated) coconut
- pinch of ground cinnamon
Serves 4-6
PREPARATION
- Place the rice, 4 cups (34 fl oz/1 liter) water, cinnamon sticks, and cloves in a pan. Bring to a boil, then reduce the heat and simmer until the water has evaporated and the rice is cooked.
- Remove the cinnamon and cloves. Add the raisins, chancaca, and evaporated milk and cook for 15 minutes, stirring. Add the sugar and continue to cook over low heat, stirring continuously, for another 15 minutes or until the rice pudding thickens to a creamy consistency.
- To serve, spoon the rice pudding into dessert glasses and sprinkle with the coconut, ground cinnamon, and a few extra raisins.
*Chancaca is a typical raw unrefined Peruvian sugar
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Gastón Acurio
Lima born Gastón Acurio is Peru's best known chef and is the head of an international empire of restaurants that exports Peruvian cuisine around the world. His flagship restaurant Astrid y Gastón is on the San Pellegrino World’s Best Restaurants list at number 14, though he has also launched the popular cebicheria La Mar, chifa Madam Tusan, burger spot Papachos, and countless other Peruvian concepts.
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