Arroz Zambito (Peruvian Spiced Rice Pudding)

Name: Arroz Zambito (Peruvian Spiced Rice Pudding)
Total time: 55 min
Cuisine: Peruvian
Ingredients: 200g long grain white rice; 900ml water; 1 cinnamon stick; 4 cloves; 180g dark muscovado sugar, stands in for chancaca; 60g raisins; 50g desiccated coconut; 1 tsp vanilla extract; 0.25 tsp fine salt; 1 tsp ground cinnamon, to serve

Rice simmered in a dark spiced sugar syrup with raisins and coconut. Warming, sticky and completely vegan.

Time55 min
LevelEasy
Costabout £0.40 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 glong grain white rice
900 mlwater
1cinnamon stick
4cloves
180 gdark muscovado sugarstands in for chancaca
60 graisins
50 gdesiccated coconut
1 tspvanilla extract
¼ tspfine salt
1 tspground cinnamonto serve

Method

1
Rinse the rice under cold water until it runs clear. Put it in a pan with the water, cinnamon stick and cloves.
2
Bring to the boil, then simmer gently for 20 minutes, until the rice is soft and most of the water has gone.
20 min
3
Stir in the sugar, raisins, coconut and salt. Simmer for 15 minutes, stirring often, until glossy and syrupy.
15 min
4
Take off the heat, stir in the vanilla and leave to stand for 10 minutes. It thickens as it cools.
5
Remove the cinnamon stick and cloves. Serve warm or chilled, dusted with ground cinnamon.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.