Serving temperature Cold | ||
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Similar Kiveve, Kosereva, Vori vori, Chipa Guasu, Chipa so'o | ||
Span231 kamby arro project 1
Kamby arro is a popular dessert in Paraguay. It is a thick cream obtained from cooking rice and cow's milk according to a precise process.
Contents
Como hacer arroz con leche mbaeicha ojejapo kamby arroz
Origin of the name
The name is Spanish relates directly to the two ingredients that make its preparation, milk (leche) and rice (arroz).
The name in Guaraní, “kamby arro” results in the same way, from the comjuction of the two words for its ingredients, "kamby" (milk) and "arro" (rice).
Ingredients
There are different ways to prepare 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.
Preparation
The rice is washed and poured in a pot with milk, sugar, water and lemon skin.
Let the mixture boils slowly until it acquires a thick texture, mixing it occasionally avoiding that the rice sticks.
Obtained a cream, mix of rice and milk, it is served in little containers. Then is when the cinnamon powder it is dusted on the cream. The “kamby arró” must be served cold.
Interesting facts
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 nutritious 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 is used indistinctly in branches or in powder).