Paraguayan rice pudding (kamby arró): an easy, creamy recipe

Ingredients

• 100 g (½ cup)rice
• 1 litremilk
• 100 g (½ cup)sugar
• 1 piece, about 2 × 4 cmlemon or orange peel
• 2cinnamon sticks
• To taste, optionalvanilla
• To tasteground cinnamon, for sprinkling

Instructions

1. 1

   Rinse the rice

   Rinse the rice thoroughly under the tap, passing it under the water about three times.

2. 2

   Combine ingredients

   Put the rice in a large saucepan with the milk, citrus peel, sugar and vanilla. Stir, then cook over a low heat until the liquid thickens.

3. 3

   Stir occasionally

   During cooking, stir from time to time so the rice does not stick to the bottom of the pan.

4. 4

   Check for doneness

   Cook for about 30 minutes. When the rice is soft and the mixture has thickened, take the pan off the heat. Remove the citrus peel and cinnamon sticks.

5. 5

   Chill the pudding

   Leave the pudding to cool, then refrigerate it for at least 2 hours.

6. 6

   Serve with cinnamon

   Spoon into dessert bowls and sprinkle with a little ground cinnamon.

What is kamby arró?

Kamby arró is a Paraguayan rice pudding: rice is gently cooked in milk and sweetened, then served chilled. Its name refers to rice with milk, and the dish is a familiar style of home-made dessert.

This version gets its aroma from citrus peel and cinnamon, while slow cooking thickens the milk around the grains. A final dusting of ground cinnamon adds a warm finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrate, while the sugar adds more; the milk contributes much of the fat and protein. Pair a serving with fruit or enjoy it after a meal with vegetables and a protein source.

Choosing the ingredients

Rice: the recipe specifies 100 g, or ½ cup. Rinsing it first removes some surface starch and helps keep the grains from clumping.

Citrus and spice: use either lemon or orange peel, cut to about 2 × 4 cm, along with two cinnamon sticks. Add vanilla if you like, but it is optional.

A gentle, steady cook

Low heat: let the rice cook gently in the milk so it softens as the liquid reduces. Keep an eye on the pan, especially as the mixture begins to thicken.

Stirring: stir occasionally, reaching across the bottom of the saucepan to prevent sticking. Frequent attention is most useful towards the end of cooking.

How to judge the texture

The pudding is ready when the grains are soft and the milk has thickened. It will continue to feel firmer once chilled, so take it off the heat when it is creamy rather than dry.

Remove the peel and cinnamon sticks before cooling. This keeps the flavouring pieces out of the serving bowls and avoids leaving them to infuse for too long.

Allow time to chill

The cooking takes about 30 minutes, but the pudding also needs to cool and spend at least 2 hours in the fridge. Plan ahead if you want to serve it cold at a particular time.

Divide it into dessert bowls after chilling, or portion it before refrigerating if that suits your serving plan.

Serving ideas

Serve the pudding in small bowls with a light dusting of ground cinnamon. It works as a simple dessert after a meal, and its creamy texture is best enjoyed chilled.

For a balanced plate, serve a modest bowl after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Use a large saucepan so the milk has room to simmer without spilling over.
• Keep the heat low once the ingredients are combined.
• Stir along the bottom of the pan to help prevent sticking.
• Check that the rice is soft before taking the pudding off the heat.
• Remove the peel and cinnamon sticks before chilling.
• Allow at least 2 hours in the fridge before serving.

Variations

• Choose orange: use orange peel for a rounder citrus aroma.
• Choose lemon: use lemon peel for a brighter citrus note.
• Add vanilla: include the optional vanilla for extra fragrance.
• Adjust the sweetness: use less sugar for a less sweet pudding.
• Finish with cinnamon: add a little more ground cinnamon at the table.

Common mistakes to avoid

• Cooking too hot: the milk can catch on the bottom; keep the heat low.
• Skipping the stirring: rice may stick as the mixture thickens; stir occasionally, especially near the end.
• Stopping too soon: the rice may remain firm; check that the grains are soft.
• Cooking until dry: the pudding will firm further when chilled; remove it from the heat while still creamy.
• Serving before chilling: the recipe is intended to be refrigerated for at least 2 hours.
• Leaving the flavourings in: remove the peel and cinnamon sticks before cooling.

How to store

Cover and refrigerate the pudding, and eat it within 3 days. Serve it cold, or warm an individual portion gently in a saucepan or microwave, stirring as needed.

Frequently asked questions