Arroz zambito is an Afro-Peruvian dessert, a variant of traditional rice pudding, sweetened with chancaca (unrefined cane sugar) instead of white sugar and enriched with shredded coconut, walnuts, and raisins. It’s especially popular in Lima and along the coast, with roots dating back to colonial times.
It combines cooking the rice with a chancaca syrup flavored with cinnamon and cloves, resulting in a dark, intensely flavored dessert.
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Peruvian Arroz Zambito
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Cuisine: Peruvian
Description
Peruvian preparation featuring arroz, chancaca y coco, adapted for a home kitchen with clear measurements.
Ingredients
- 200 g rice
- 1 l water
- 1 cinnamon stick
- 3 whole cloves
- 250 g chancaca (unrefined cane sugar)
- 100 g shredded coconut
- 80 g chopped walnuts
- 80 g raisins
- Ground cinnamon, for serving
Preparation
- Cook the rice, place the rice in a pot with water, a cinnamon stick, and cloves, and cook until the water reduces and the grains pop.
- Make the syrup, in another pot, dissolve the chancaca in a little water over low heat until you get a thick syrup.
- Combine everything, pour the chancaca syrup over the rice, add the shredded coconut, walnuts, and raisins, and mix until thickened.
- Serve, serve in individual cups or a large dish, dusted with ground cinnamon to taste.
Chef’s Tips
- Stir the rice constantly so it doesn’t stick to the bottom of the pot.
- Adjust the amount of chancaca to your desired sweetness.
- Let it cool before serving so the texture sets.
Traditional Variations
Some families add a splash of port wine to intensify the flavor and dark color.
There are also versions that replace the walnuts with chopped almonds.
How to Serve
Serve cold or at room temperature, as a dessert, at family gatherings and Lima criollo celebrations.
Recommended Pairings
- Ground cinnamon
- Extra shredded coconut
- Peruvian coffee
Did You Know?
Arroz zambito is part of Afro-Peruvian dessert tradition, and its name and dark color come from the use of chancaca, an artisanal sweetener made from sugarcane.
Frequently Asked Questions
It's a traditional Peruvian dessert similar to rice pudding, but made with chancaca (unrefined cane sugar) instead of white sugar, giving it a dark color and a characteristic caramel flavor.
The main difference is the use of chancaca instead of white sugar, which gives arroz zambito its dark color and a deeper, more caramelized flavor than classic rice pudding.
Yes, the coconut, walnuts, or raisins can be left out for a simpler version, though they traditionally add texture and flavor to the dessert.
