Arroz Zambito (Peruvian Chancaca Rice Pudding)

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Steps

1. 1
   Heat a saucepan over low heat. Add the anise seeds, cinnamon stick, and cloves and toast briefly until their essential oils are released and they become very aromatic.

   Tip: Dry heat activates the essential oils in spices, intensifying their flavor dramatically

   ~2 min
2. 2
   Add 750g of water and the orange peel half. Increase heat to high, cover, and bring to a boil. Let the infusion bubble for 2-3 minutes until the water has taken on the color and aroma of the spices.

   Tip: Cover the pan to maximize the infusion

   ~3 min
3. 3
   Strain the infusion, discarding the whole spices. Return the strained liquid to the (rinsed) saucepan. Do NOT add any sugar at this stage.

   Tip: Adding sugar now could cause it to burn during the long reduction; add it only at the end

   ~1 min
4. 4
   Bring the strained infusion back to a strong boil. Add the rice, give it a quick stir to distribute evenly, then reduce heat to the absolute minimum. Cover and cook for 18 minutes.

   Tip: Cook no longer than 18-20 minutes at most; the rice will continue absorbing moisture from the milk added later

   ~18 min
5. 5
   After 18 minutes, uncover the rice. Give it a stir — it should be cooked through. Leave uncovered for about 2 minutes to dry out slightly.

   ~2 min
6. 6
   Add the dark raisins, golden raisins, dried apricots, and about half the shredded coconut. Stir to combine — the dried fruits will absorb the remaining liquid and help dry the rice further.

   ~1 min
7. 7
   Pour in the evaporated milk and stir. Cook over low heat just until the mixture comes together and becomes creamy — you are not looking for further cooking of the rice, just for it to achieve a creamy, cohesive texture.

   Tip: The mixture will look more liquid when hot; it thickens considerably as it cools

   ~3 min
8. 8
   Gradually add the chancaca syrup, stirring after each addition, until you reach your preferred color and sweetness level. Season with a pinch of salt.

   Tip: Add the chancaca syrup gradually to taste — too much can give a bitter finish. The port wine in the syrup elevates the flavor noticeably

   ~2 min
9. 9
   Turn off the heat. While the residual heat is still present, stir in a tablespoon of salted butter until fully melted and incorporated. This adds gloss, richness, and flavor.

   ~1 min

Assembly

1. 1
   Serve warm in bowls. Garnish with the remaining shredded coconut arranged in a strip and chopped pecans on top. Optionally sprinkle a little ground cinnamon.

   Tip: Add pecans as a garnish at the end, not during cooking — they become soggy if added too early. If the rice pudding thickens too much when cooled, add a splash of evaporated milk to loosen

   ~2 min

Chancaca Syrup

1. 1
   Meanwhile, in a separate small saucepan over low heat, melt the finely chopped chancaca with 20g of water. Stir and allow it to dissolve slowly. Strain the syrup to remove any impurities. Add the port wine and stir to combine. Keep warm over very low heat.

   Tip: Always strain chancaca syrup — being an unrefined product, it can contain small impurities or debris

   ~5 min

Nutrition (per serving)

Giacomo Bocchio

UN CLÁSICO PERUANO: ARROZ ZAMBITO

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