Without a doubt the most popular and most eaten dessert of the caloric and proteic Paraguayan popular gastronomy.
It’s a think cream of exquisite flavour that it’s obtained of cooking rice and cow's milk, according to a patient and precise process.
There are different ways to elaborate de kamby arró, so the ingredients vary according to each version.
The most traditional one uses cow’s milk, water, rice, sugar, lemon skin and cinnamon.
The rice is washed and poured in a pot with milk, sugar, water and lemon skin.
Let the mixture boil slowly until it acquires a thick texture, mixing it occasionally avoiding that the rice sticks.
Obtained a cream, mix of rice and milk, it's served in little containers. Then is when the cinnamon powder it's dusted on the cream. The “kamby arró” must be served cold.
There’s a variant in the preparation of the kamby arró in which vanilla is added to the ingredients mentioned above, obtaining a different flavor.
In the Paraguayan country-side the kamby arró is considered as very nutritive and great para la cabeza (special to improve the intelligence) because of the use of the cinnamon (Cinnamomum zeylanicum or Cinnamomum verum, a tree of perennial leaves of about 10 or 15 meters tall, originary of Sri Lanka and from which its internal cortex is used as spice, extracted peeling and rubbing its branches. It's used indistinctly in branches or in powder).
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Kamby arro , wikipedia.org
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Rice pudding , simplyrecipes.com