Arroz Zambito

This is a dark and fragrant rice pudding studded with dried fruits and spices. It features a Peruvian sweet called chancaca, which is made from raw sugar. It is found in South American specialty shops.

Serves: 8Hands-on: 45 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 8


  • 4 cups whole milk
  • 2 cups water
  • 4 cloves
  • 2 cinnamon sticks
  • ½ tsp. aniseed
  • ¼ tsp. salt
  • 1 cup long-grain rice
  • 2 pieces chancaca, chopped
  • ½ cup grated dried coconut
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 Tbsp. unsalted butter
  • 1 tsp. vanilla essence


  • In a heavy saucepan, put milk, 2 cups water, cloves, cinnamon sticks, aniseed, salt, and rice. Bring to a boil over high heat, turn the heat to medium-low, and continue cooking until the rice is al dente, about 20 minutes. Turn the heat to low.
  • Add the chancaca, coconut, and raisins. Continue cooking, stirring every few minutes until the chancaca melts, the rice is very soft, and the texture of the dessert is creamy, about 40 minutes.
  • Turn off the heat; add walnuts, butter, and vanilla. Discard the cinnamon sticks and the cloves. Serve in nice glasses or in ramekins at room temperature.