Rice Pudding with Coconut (Peruvian Arroz Zambito)

Arroz zambito is a Peruvian dessert that means "brown rice pudding". The darker colour comes from chancaca or panela, a dark, natural sugar used in many Peruvian desserts. Surely you know the classic rice pudding, a dessert of European origin. Well, zambito rice (arroz zambito) is a Peruvian version of that traditional dessert that is deeply rooted in Afro-Peruvian culture. The preparation of these two desserts (the traditional rice pudding and the Peruvian version) are very similar, but the difference is based on their ingredients. Pecans, golden raisins, cinnamon, coconut, and chancaca are the major additions the zambito rice, especially the chancaca (or piloncillo) that gives it the brown tone. Because of its colouration from the chancaca, this dessert is called arroz zambito (zambito being the word that Peruvians use for people with dark complexions). All the added ingredients allow the texture of this rice pudding to be less creamy, with a more intense flavour than that of regular rice pudding.

2½ cups water
1 stick cinnamon
3 whole cloves
½ orange or lemon, freshly zested
½ cup short grain rice
¼ cup golden raisins
1 (12 oz) can evaporated milk
¼ piece panela
2 Tbsp. brown sugar (as needed, to taste)
2 Tbsp. shredded coconut

In a medium saucepan, place water, stick cinnamon, whole cloves, orange peel, and rice. Let it sit for 15 minutes.

In a small bowl, soak raisins in hot water.

On high heat, bring the water (with seasonings) and rice to a boil. Lower the heat and simmer for about 7 minutes, stirring occasionally.

Once the water reduces, you can remove the stick cinnamon, cloves, and orange peel, or leave them until the end.

Add the panela, a little bit at a time, letting it melt completely before tasting for sweetness. Add more if desired. If it still needs more sweetness after the panela has been added, add 2 or more Tbsp. of brown sugar.

Add the evaporated milk and continue to simmer and stir for another 10 to 12 minutes while the pudding thickens and gets very creamy.

Drain the raisins and add them to the rice pudding along with the shredded coconut before serving.

This pudding will keep well for up to 5 days in the refrigerator.

Makes 4 servings.

Cook's Notes:

• When using the peel of citrus fruit, we prefer to choose organic to avoid ingesting the colourants, pesticides, and preservatives sprayed on conventional citrus.
• If piloncillo is not available, you can substitute muscovado sugar. Or, you can use ¼ cup dark brown sugar + 1 tsp. molasses.
• Pecans can also be added as topping, to taste.