Peruvian · PANTRYHOP RECIPE
Arroz zambito
40 minutes · 6 servings · vegetarian
A traditional sweet rice pudding from Peru, easy to prepare with cooked rice.
Ingredients
Check you have the quantities below.
- 4 cups rice, cooked
- 2 cups milk
- 3/4 cup brown sugar
- 1 cinnamon stick
- 3 cloves
- 1/2 cup raisins
- 1/2 cup toasted shredded coconut
- 2 tbsp butter
- 1/4 tsp pinch of salt
Let’s make it
- Combine milk, brown sugar, cinnamon, cloves, butter, and salt in a pot and simmer 5 minutes.
- Stir in the cooked rice and raisins. Cook, stirring, until creamy and thick, about 15 minutes.
- Add coconut and cook 2 minutes more.
- Remove the cinnamon and cloves before serving warm.
- Add a splash of milk if it thickens too much.
Serve in small bowls because it is sweet and filling.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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