Peruvian Dark Rice Pudding (Arroz Zambito)
Arroz zambito Say it: ah-ROHS sam-BEE-toh
Arroz zambito is a traditional Peruvian rice pudding, darker and more deeply flavored than the familiar arroz con leche. It is made by simmering rice with cinnamon and cloves, then folding in a syrup of chancaca—unrefined cane sugar—along with evaporated and condensed milk. The result is creamy, caramel-scented, and gently spiced, with plump raisins throughout. It is a beloved home dessert and street-stall sweet in Peru, often served warm or at room temperature with a dusting of cinnamon.
Peruvian Dark Rice Pudding (Arroz Zambito)
Arroz zambito
Pronounced ah-ROHS sam-BEE-toh
- Serves
- 4
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice and aromatics
Chancaca syrup
To finish
Method
Rinse the rice under cold water until the water runs mostly clear. In a medium heavy pot, combine the rice, 4 cups (960 ml) water, cinnamon stick, cloves, and salt; bring to a boil, then lower the heat, cover, and simmer for 18–20 minutes, until the rice is tender and most of the water is absorbed.
While the rice cooks, put the chopped chancaca and 1/2 cup (120 ml) water in a small saucepan. Cook over medium-low heat, stirring, for 5–7 minutes, until the chancaca dissolves into a dark syrup; strain through a fine-mesh sieve if it contains grit.
Remove and discard the cinnamon stick and cloves from the rice. Stir in the chancaca syrup and cook over medium-low heat for about 5 minutes, stirring, until the rice turns a deep caramel brown and looks glossy.
Add the evaporated milk, condensed milk, raisins, and butter. Simmer gently, stirring often so the bottom does not catch, for 10–15 minutes, until the pudding is thick, creamy, and a spoon drawn through it leaves a brief trail.
Remove from the heat and let stand for 5 minutes; the pudding will tighten as it cools. Serve warm or at room temperature, dusted with ground cinnamon.
Regional variants
Some cooks add grated coconut or a handful of chopped pecans, and in Lima it is sometimes served with a spoonful of thick cream. Others omit the raisins for a smoother pudding.
Cook's notes
- If you cannot find chancaca, use 1 cup (200 g) packed dark brown sugar plus 1 tbsp (15 ml) molasses; dissolve with the 1/2 cup water as in the recipe.
- Keep the heat low once the milk goes in; a hard boil can make the pudding grainy and catch on the bottom.
- For a looser pudding, stir in a splash of evaporated milk just before serving.
Serve with
Serve as a dessert with black coffee or a small glass of water; in Peru it is often eaten after lunch.
Make ahead and storage
Refrigerate in an airtight container for up to 3 days; reheat gently with a splash of milk, adding a little water if too thick.
