Arroz Zambito with Chancaca (Peruvian Dark Rice Pudding)

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Steps

1. 1
   Prepare citrus peels: remove all white pith, keeping only the colored part with essential oils. Weigh 1 g lemon peel and 5 g orange peel.

   Consejo: The white pith is bitter. Remove it entirely.

   ~5 min
2. 2
   Make the infusion: combine citrus peels, 2 g cloves, 9 g cinnamon sticks, and 5 g anise with 500-600 ml water. Bring to a boil and simmer 5 minutes. Strain and top up to 500 ml.

   Consejo: Victor always strains aromatics from spoon desserts to get the flavor without the texture of whole spices.

   ~8 min
3. 3
   Wash 200 g high-starch white rice gently under water without crushing the grains. Drain and set aside.

   Consejo: Always wash rice for desserts - residual starch from milling absorbs undesired aromas.

   ~3 min
4. 4
   Combine strained infusion with plain water to reach 800 ml total (4x the rice weight). Add washed rice, bring to a boil, then reduce to minimum heat.

   Consejo: At altitude water boils at ~90 C and evaporates faster, requiring 4x water. At sea level use 3x (600 ml).

   ~5 min
5. 5
   Cook rice on minimum heat for about 25 minutes, stirring occasionally. Test by pressing a grain between fingers - it must dissolve completely with no hard lumps.

   Consejo: Critical: do not add caramel until rice is fully cooked. It will not cook further once caramel is added.

   ~25 min
6. 6
   After 20 minutes (while rice finishes cooking), prepare the caramel: combine 70 g chancaca, 30 g brown sugar and a splash of water in a small saucepan. Heat over medium, stirring to dissolve. Once water evaporates, watch closely - caramel must reach amber color without burning.

   Consejo: Use 70% chancaca + 30% sugar. Pure chancaca has impurities that burn and turn acrid. A slight bitterness like flan caramel is desirable. Caution: caramel reaches extreme temperatures.

   ~8 min
7. 7
   When both rice and caramel are ready simultaneously, add the almost-dry cooked rice to the caramel. Stir well until fully amalgamated.

   ~3 min
8. 8
   Over very low heat, stir in 30 g coarse shredded coconut, 0.5 tsp vanilla extract, and 20 g butter.

   Consejo: Butter adds a small touch of salt that contrasts sweetness and activates all taste buds.

   ~3 min
9. 9
   Add soaked and drained raisins (reserve some for decoration). Add one large can of evaporated milk and bring to a single boil.

   ~3 min
10. 10
    Taste for sweetness. Adjust by adding condensed milk a little at a time until desired sweetness is reached. Do not over-sweeten.

    Consejo: Victor recommends max 120 g total sugar per kg of product for a balanced, non-cloying dessert.

    ~2 min
11. 11
    Turn off the heat and add 40 ml aromatic pisco (Italia variety). Residual heat partially volatilizes the alcohol. Omit for non-alcoholic version.

    Consejo: Add after turning off heat to preserve aroma. Add while still boiling for less alcohol.

    ~1 min
12. 12
    Serve warm or chilled. Decorate with reserved cinnamon sticks, raisins, and shredded coconut.

    ~2 min

Nutrition (por porción)

Victor Heredia

ARROZ ZAMBITO CON CHANCACA, RICO Y DELICIOSO 🟥⬜🟥#postres #rico #peruano #food #buenazo #streetfood

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