Peruvians are quick to inform you that Peruvian cuisine is the best in the world and since I am certainly a foodie and I am loving Peru, I am learning that the way to my heart is my stomach. I figure that the path to my heart may also lead to other hearts so I want to share as many recipes as possible so that you too can share in the deliciousness that is Peruvian food.
Arroz con Leche y Mazamora Morada is made for just about every party attended by a large number of people, especially birthday parties. It is served in dixie cups with little plastic spoons. Arroz con leche goes on the botton and mazamora goes on the top in about equal portions.
Rice Pudding (Arroz con Leche)
Ingredients:
2 1/4 lbs rice
1 3/4 lbs sugar
1 can of condensed milk (Leche Gloria is the brand everyone uses here.)
1 can of evaporated milk- the sweet kind
2 sticks of cinnamon
2 cloves
1/4 lb rasins
Preperation:
Boil water with the cinnamon and clove. Wash the rice and add it to the boiling water. Cover and cook until soft (about 25 minutes). When the rice is ready add the sugar and bring to a boil. The mixture will start to thicken. When it's the consistency of hot cereal add the milk and rasins. Mix and top with mazamora morada to serve.
Spiced Purple Fruit Compote (Mazamora Morada)
Arroz con Leche y Mazamora Morada is made for just about every party attended by a large number of people, especially birthday parties. It is served in dixie cups with little plastic spoons. Arroz con leche goes on the botton and mazamora goes on the top in about equal portions.
Rice Pudding (Arroz con Leche)
Ingredients:
2 1/4 lbs rice
1 3/4 lbs sugar
1 can of condensed milk (Leche Gloria is the brand everyone uses here.)
1 can of evaporated milk- the sweet kind
2 sticks of cinnamon
2 cloves
1/4 lb rasins
Preperation:
Boil water with the cinnamon and clove. Wash the rice and add it to the boiling water. Cover and cook until soft (about 25 minutes). When the rice is ready add the sugar and bring to a boil. The mixture will start to thicken. When it's the consistency of hot cereal add the milk and rasins. Mix and top with mazamora morada to serve.
Spiced Purple Fruit Compote (Mazamora Morada)
Ingredients:
2 1/4 lbs dry purple corn
1 lime
10 cups water
1 pineapple
2 1/4 lbs sugar
2 sticks cinnamon
3 cloves
1/4 lb rasins
1/4 lb prunes
3/4 lb corn starch or sweet potato flour
Preperation:
Take the corn off the cob and wash. Cut the husk off the pineapple and put it in a pot with water to boil. Cube the pineapple and set aside. Boil the water with cinnamon, clove and the husks of the pineapple. When the water for the corn is very dark purple (almost black) strain and add sugar to the pruple water until the mixture becomes the consistency of honey. Add the juice of half a lime and bring to a simmer. This mixture is called chicha morada. In another bowl dissolve the corn starch or sweet potato flour in cold water mixing until it's the texture of milk. Mix the starch into the chicha morada and add rasins, prunes, and cubed pineapple. Let it cool a bit and serve in plastic dixie sups over rice pudding in about equal amounts. Garnish with cinnamon.
10 cups water
1 pineapple
2 1/4 lbs sugar
2 sticks cinnamon
3 cloves
1/4 lb rasins
1/4 lb prunes
3/4 lb corn starch or sweet potato flour
Preperation:
Take the corn off the cob and wash. Cut the husk off the pineapple and put it in a pot with water to boil. Cube the pineapple and set aside. Boil the water with cinnamon, clove and the husks of the pineapple. When the water for the corn is very dark purple (almost black) strain and add sugar to the pruple water until the mixture becomes the consistency of honey. Add the juice of half a lime and bring to a simmer. This mixture is called chicha morada. In another bowl dissolve the corn starch or sweet potato flour in cold water mixing until it's the texture of milk. Mix the starch into the chicha morada and add rasins, prunes, and cubed pineapple. Let it cool a bit and serve in plastic dixie sups over rice pudding in about equal amounts. Garnish with cinnamon.
