A dark, creamy Peruvian rice pudding shaped by the deep sweetness of chancaca. The rice stays tender without losing its grain, with raisins, coconut, and pecans running through notes of cinnamon, clove, and anise. Rich and deeply comforting, it tastes like an old-school dessert counter and begs for one more spoonful.
Put the water, cinnamon stick, cloves, aniseed, and salt in a saucepan and bring to a boil. Add the rice, lower to low heat, and cook partially covered for 18 to 20 minutes, stirring a couple of times, until the grains are tender, opened up, and still surrounded by a little liquid
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Remove the cinnamon stick and cloves. Add the chancaca in small pieces and the evaporated milk; cook over medium-low heat for 8 to 10 minutes, stirring frequently and scraping the bottom, until the chancaca has dissolved and the rice is dark, glossy, and creamy, with a trail that takes a moment to close when you drag the spatula through it.
Add the raisins and grated coconut and cook for 2 to 3 more minutes, until the raisins are slightly plumped and the mixture remains creamy and loose rather than dry. Turn off the heat, fold in the pecans, and serve warm, at room temperature, or chilled, finishing with the ground cinnamon. And that is it! If it falls heavily from the spoon but still has gloss and movement, you nailed the texture. 😌
