"Arroz Zambito"
Rice pudding with a twist
Servings 8 servings
Ingredients
- 2 cups of White Rice
- 250 gr of Raw Sugar Cane Pilonsillo, Panela or Chancaca
- 3 cups Evaporated Milk
- 3 Cloves
- 1 Star Anise
- 3 Cinnamon Stick
- 3/4 cup Raisins
- 1 tablespoon of Vanilla Extract
- 3/4 cup of Shredded coconut
- 1 teaspoon of Salt
- 1 Orange Peel
- 2 tbsp Unstalted butter optional
Instructions
- In a pot add rice, cloves, the cinnamon stick, 1.5 cups of water (or more depending on the kind of rice you are using) and let it cook for 17 min then let it rest for 5 with a lid on.
- While your rice is cooking dissolve the brown sugar cane in a pot at medium heat (if you using granulated raw sugar skip this step)
- Once your rice is cooked, remove cinnamon and cloves then add milk, vanilla, salt, raisins, brown sugar cane and let the ingredients integrate about 5 min at low/medium heat.
- Add some coconut, stir and its good to go!
Notes
- Dissolve the Panela/Piloncillo in water, if using granulated omit this point.
- If you want a rich texture, add 2 tbsp of unsalted butter
- It might "dry out" while it is cold and if you add more milk on it the flavor won't be the same be sure to let it get to room temperature then eat it asap.
- Rinsing the rice for 5 - 7 min or until the water that comes out is clear is a great way to remove some of the starch of the rice, in that way we will end with a dessert that won't dry out that fast.
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