Let’s dive into the sweet side of Peru with Arroz Zambito! This delightful dish is all about turning simple rice into a sweet sensation. Originating from Peru, Arroz Zambito is a treat for your taste buds with its comforting warmth and sweet hints. In this easy recipe, we’ll guide you through the steps to make Arroz Zambito at home.
With common ingredients, you’ll be creating a Peruvian dessert that’s both simple and delicious. Get ready to savor a taste of Peru in every spoonful!
Arroz Zambito
Ingredients
- 200 ML Evaporated Milk La Fe
- 150 ML Condense Milk La Fe
- 9 oz Rice
- 3 Cinnamon Sticks
- 5 units Clavo de Olor
- 1/4 cup Raisins
- 2 oz Shredded Coconut
- 7 oz Panela
- 1 tsp Cinnamon Powder
Instructions
- Place the liter of water, rice, cinnamon and cloves in a pot.
- In another pot, melt for a little bit of the panela with half a cup of cold water, and when you see a little honey, add to the rice so it can finish melting and mix well.
- Cook slowly until the water is reduced and the rice grain bursts.
- Add sugar, condensed milk, the raisins, coconut and mix well.
- Removed from the heat and take out the cinnamon and cloves.
- Add the evaporated milk and mix.
- Serve hot and garnish with cinnamon powder.ENJOY!
Tried this recipe?Let us know how it was!
Stay in the know
Sign up for our newsletter
© Cook and Salsa 2023.