Kamby arro

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Kamby arro

Type	Pudding
Place of origin	Paraguay
Serving temperature	Cold
Main ingredients	Cow’s milk, water, rice, sugar, lemon zest, cinnamon
Cookbook: Kamby arro

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.

Origin of the name[]

The name in 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 conjunction 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 peel and cinnamon.

Preparation[]

The rice is washed and poured in 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.

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 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, 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 the food was limited and the groceries were hard to find. So Paraguayan cooking has a high protein content to make up for the scarcity of every day meal.

References[]

• “Tembi’u Paraguay” de Josefina Velilla de Aquino
• “Karú rekó – Antropología culinaria paraguaya”, de Margarita Miró Ibars

External links[]

• Guarani Raity