Kamby Arro

Kamby Arro (Paraguayan Rice Pudding)

A long-simmered Paraguayan rice pudding perfumed with cinnamon stick, lemon peel and vanilla, finished cold with ground cinnamon and a drizzle of milk caramel. Coconut milk or condensed milk are welcome additions that give the traditional Central and Cordillera version its characteristic pale, creamy body.

Prep

10 min

Cook

90 min

Total

100 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •150 g (¾ cup) short-grain white rice, rinsed until water runs clear
• •1.5 L (6¼ cups) whole milk, full-fat; do not substitute skim
• •200 ml (¾ cup + 1 Tbsp) coconut milk, optional, for traditional Asunción-style body
• •1 whole cinnamon stick, Ceylon preferred
• •1 strip lemon peel, wide strip, yellow zest only, no white pith
• •1 whole vanilla pod, split lengthwise; or 2 tsp vanilla extract added at the end
• •1 pinch fine sea salt
• •120 g (⅔ cup) granulated sugar, added only near the end so the rice does not toughen
• •120 ml (½ cup) sweetened condensed milk, optional, stirred in at the end for extra richness
• •100 g (⅓ cup) dulce de leche, for serving; warm slightly so it drips
• •1 tsp ground cinnamon, for dusting

Steps

1. 1 Rinse the rice in several changes of cold water until the water runs clear, then drain well.
2. 2 In a heavy, wide-bottomed pot combine the whole milk, coconut milk (if using), the rinsed rice, cinnamon stick, lemon peel, split vanilla pod and the pinch of salt. The milk should sit at least 2 cm above the rice; top up with a little water if needed.
3. 3 Bring slowly to a bare simmer over medium-low heat, skimming any foam that rises. As soon as the surface trembles, drop the heat to the lowest possible setting.
4. 4 Cook uncovered at the gentlest simmer for 60–75 minutes, stirring every 5–7 minutes with a wooden spoon, scraping the bottom so the milk does not catch and scorch. The rice should be very tender and the milk reduced to a thin, pale cream. If the surface dries out before the rice is tender, add hot milk (180 ml / ¾ cup) in small splashes.
5. 5 Remove the cinnamon stick, lemon peel and vanilla pod. Stir in the sugar and the condensed milk (if using) and continue to cook over low heat for 8–10 minutes more, until the pudding is thick, creamy and the back of the spoon leaves a slow trail. The final consistency should be looser than you expect; it thickens considerably as it cools.
6. 6 Taste and adjust salt; if you used vanilla extract instead of a pod, stir it in now.
7. 7 Pour into small glasses, ramekins or a shallow bowl, cover with cling film pressed directly onto the surface (to prevent a skin) and chill for at least 4 hours, or overnight. Kamby Arro is traditionally served very cold.
8. 8 To serve, dust generously with ground cinnamon and drizzle a few teaspoons of warm dulce de leche over each portion. Serve straight from the refrigerator.