Kamby arro
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| Type | Pudding |
|---|---|
| Place of origin | Paraguay |
| Serving temperature | Cold |
| Main ingredients | Cow’s milk, water, rice, sugar, lemon zest, cinnamon |
Kamby arro is a popular dessert in Paraguay. It is a thick cream produced from cooking rice and cow's milk according to a precise process.
Origin of the name
The Spanish words directly relate to the two ingredients that make the dish, milk (leche) and rice (arroz).
In Guaraní, “kamby arro” in the same way, directly translates to the ingredients in the dish "kamby" (milk) and "arro" (rice).
Ingredients
There are many different ways to prepare kamby arró, thus the ingredients may vary according to each version.
The most traditional recipes use cow’s milk, water, rice, sugar, lemon peel and cinnamon.
Preparation
The rice is first washed and poured into a pot with milk, sugar, water and lemon peel.
The mixture is then boiled slowly until it acquires a thick texture while being mixed occasionally to avoid any rice sticking to the cooking appliance.
When the mixture becomes creamy, it is served in little containers. Cinnamon powder is then dusted on the cream. The kamby arró is then served cold.
Interesting facts
There is one variant in the preparation of the kamby arró in which vanilla is added to the ingredients mentioned above, thus creating 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, originally from Sri Lanka and from which its internal cortex is used as spice, extracted by peeling and rubbing its branches; it is used indistinctly in branches or in powder).
Notes
- According to some scholars of social history of Paraguay, all the Paraguayan popular gastronomy, which establishes itself as a small family industry after the War of Paraguay against The Triple Alliance (Argentina, Brazil and Uruguay, between 1864 and 1870), is really abundant in caloric content because of the situation that overcame to the country after the conflict. In the aftermath of the war food was limited and groceries were hard to find. So Paraguayan cooking has a high protein intake to make up for the scarcity of an every day meal.
References
- “Tembi’u Paraguay” de Josefina Velilla de Aquino
- “Karú rekó – Antropología culinaria paraguaya”, de Margarita Miró Ibars
External links
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- Paraguayan cuisine
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