Peruvian Arroz Zambito

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’s made like rice pudding, simmering the rice in milk with cinnamon, cloves, and aniseed, and finished with chancaca, which gives it its dark color and intense flavor.

Peruvian Arroz Zambito

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Recetas123
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dessert
• Cuisine: Peruvian

Print Recipe

---

Description

Peruvian preparation featuring arroz, chancaca y coco, adapted for a home kitchen with clear measurements.

---

Ingredients

• 500 ml whole milk (2 cups)
• 2 cinnamon sticks
• 4 whole cloves
• ½ teaspoon aniseed
• ½ cup rice
• ¼ teaspoon salt
• 1 can evaporated milk
• 250 ml water (1 cup)
• 1 cup chopped chancaca (unrefined cane sugar)
• ½ cup dried shredded coconut
• ½ cup raisins
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• ½ cup toasted chopped pecans

---

Preparation

1. Cook the rice in the milk, put the milk, cinnamon, cloves, aniseed, rice, and salt in a heavy-bottomed pot. Bring to a boil over medium heat, lower the heat, and simmer about 20 minutes, until the rice is al dente and the milk has almost evaporated.
2. Add the chancaca, add the evaporated milk, water, chancaca, coconut, and raisins, and cook over medium-low heat, stirring, until the chancaca melts, the rice is very soft, and the texture is creamy but still somewhat loose.
3. Finish and serve, turn off the heat, remove the cinnamon and cloves, and stir in the butter and vanilla. Let cool to room temperature and serve in glasses topped with the pecans.

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.