Arroz zambito
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| Course | Dessert |
|---|---|
| Place of origin | Peru |
| Region or state | Lima |
| Main ingredients | Rice, milk, chancaca (panela), raisins, pecans, cinnamon |
| Similar dishes | Arroz con leche |
Arroz zambito (literally "little dark rice") is a dessert typical of the Peruvian cuisine, specifically originating from Lima. It is considered a variant of the traditional arroz con leche (rice pudding). The primary difference is the addition of chancaca (unrefined whole cane sugar, known as panela in other regions), which gives the dessert its characteristic dark color and distinct flavor.[1][2]
Historically, during the 19th century, the dessert was commonly sold by street vendors in Lima, who were predominantly Afro-Peruvian women.[3]
Description
The preparation method is very similar to that of rice pudding. The key ingredients include rice, milk, and chancaca, often flavored with spices such as anise, cloves and cinnamon. It is typically garnished or cooked with pecans, raisins (often golden raisins), and grated coconut.[4][5]
The chancaca is the defining ingredient, also used in the syrup for picarones, which imparts the brown hue.[6]
Etymology
The name "zambito" is a diminutive of the term Zambo, a racial classification used during the colonial era. In this culinary context, the name was adopted due to the dark brown color of the dish, resembling the skin tone associated with the term, distinguishing it from the white arroz con leche.[6][7]
See also
References
- ^Peru. Com, Redacción (30 October 2015). "Arroz zambito, endúlzate con este rico postre" [Arroz zambito, sweeten yourself with this delicious dessert]. Peru.com (in Spanish). Archived from the original on 2019-01-26. Retrieved 2026-01-04.
- ^Olivas Weston, Rosario (1993). Cultura identidad y cocina en el Perú (in Spanish). Lima: Universidad San Martin de Porres. p. 315.
- ^Portal y Espinosa, Ismael (1919). Cosas limeñas: historia y costumbres (in Spanish). Empresa Tip. "Unión".
- ^Fetzer, Erika (2004). Sabores del Perú: la cocina peruana desde los incas hasta nuestros días (in Spanish). Viena. p. 185. ISBN 9788483302491.
- ^Hinostroza, Rodolfo (2006). Primicias de cocina Peruana (in Spanish). León, Spain: Everest. p. 222. ISBN 84-241-1480-9.
- ^ abAcurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Lima: Q.W. Editores. p. 52. ISBN 9789972589379.
- ^Lobley, Katrina (2014-04-03). "Peru: The Incan awakening". Stuff.
