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Zambito rice recipe, a homemade chancaca sweet to serve warm

Along with rice pudding and purple porridge, this homemade dessert is a favorite in Peruvian homes. Now you can learn to prepare it and in the easiest way with this recipe from Dew Oyanguren.

Follow the steps here:



  • 4 cups of water
  • 1 cup of rice
  • 8 cloves
  • 1 tablespoon butter
  • A handful of black raisins
  • 3 cinnamon sticks
  • ¼ ball of chancaca
  • 1 piece of orange, lemon or tangerine peel
  • 1 jar of evaporated milk
  • 1 handful of chopped pecans
  • ¼ cup of grated coconut


READ MORE: La Granja Azul: how are the most famous grilled chickens in Peru renewed after 72 years?



Put the chancaca in pieces, the cinnamon, the cloves, the butter, the orange peel and the rice on the fire until it cooks. Stir constantly so that the rice does not stick to the bottom of your pot and cook all the ingredients over low heat. Try the sweet, if you think it lacks sweet for your taste you can add one more piece of chancaca until it dissolves. Then you add the well-washed raisins and the milk. About three minutes later, you add the chopped pecans and the grated coconut. You can serve it warm.

READ MORE: Pachamanca recipe: tips to prepare it at home without losing tradition


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