A colonial dessert from Peru, Arroz Zambito, is similar to rice pudding but is less creamy and earthier in flavor. This is thanks to the nuts, dried coconut, and (traditionally) raw sugar used in its preparation. However, for this recipe I’ve tried simplifying your life by switching the raw sugar (chancaca, piloncillos, rapadura, papelon) for brown sugar. I want to encourage you to make it, and I find that brown sugar is easier to find and less time consuming to make.
I have also used brown rice, as opposed to the white rice that is usually used in Peru, because I always like to turn my dishes into different versions of the original.
This dessert is perfect for entertaining guests, because who wouldn’t like a rice pudding with a twist, right? It can also be enjoyed warm or cold, straight out of the fridge.