Mazamorra Morada

Name: Mazamorra Morada
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: peruvian
Ingredients: 100 g short-grain white rice; 400 ml water; 1 pcs cinnamon stick; 3 pcs whole cloves; 1 pcs strip of orange peel; 400 ml evaporated milk; 200 ml sweetened condensed milk; 1 tsp vanilla extract; 250 g dried purple corn (maíz morado) kernels on the cob, broken into pieces; 1 pcs small apple, cored and diced; 150 g fresh pineapple peel and core; 1 pcs cinnamon stick; 3 pcs whole cloves; 1.2 l water; 50 g dried prunes, pitted and halved; 40 g dried apricots or dried sour cherries, chopped; 100 g granulated sugar; 45 g sweet potato starch (or potato starch); 2 tbsp freshly squeezed lime juice; 1/2 tsp ground cinnamon

By Culiora

Clásico (Arroz con Leche y Mazamorra Morada) served on a plate, photographed in natural light

The quintessential Peruvian dessert duo, El Clásico combines spiced purple corn pudding (mazamorra morada) and creamy rice pudding (arroz con leche) served side by side in a single bowl. The bright, fruity tartness of the corn and dried fruit balances perfectly against the rich, cinnamon-scented milk rice.

Servings: 4
Prep time: 20 min
Cook time: 45 min
Total time: 65 min

Ingredients

100 g short-grain white rice
400 ml water
1 pcs cinnamon stick
3 pcs whole cloves
1 pcs strip of orange peel
400 ml evaporated milk
200 ml sweetened condensed milk
1 tsp vanilla extract
250 g dried purple corn (maíz morado) kernels on the cob, broken into pieces
1 pcs small apple, cored and diced
150 g fresh pineapple peel and core
1 pcs cinnamon stick
3 pcs whole cloves
1.2 l water
50 g dried prunes, pitted and halved
40 g dried apricots or dried sour cherries, chopped
100 g granulated sugar
45 g sweet potato starch (or potato starch)
2 tbsp freshly squeezed lime juice
1/2 tsp ground cinnamon

Instructions

For the rice pudding: In a medium saucepan, combine the rice, 400 ml water, 1 cinnamon stick, 3 cloves, and the orange peel. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is mostly absorbed.
Discard the cinnamon stick, cloves, and orange peel from the rice. Pour in the evaporated milk and sweetened condensed milk. Cook uncovered over medium-low heat, stirring frequently with a wooden spatula to prevent sticking, for 12-15 minutes until thick and creamy. Remove from the heat, stir in 1 tsp vanilla extract, and let cool to warm room temperature.
For the mazamorra morada: In a large pot, combine the broken purple corn, pineapple peel and core, 1 cinnamon stick, 3 cloves, and 1.2 litres water. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 30 minutes until the liquid turns an intense, deep purple.
Strain the purple corn liquid through a fine-mesh sieve into a clean saucepan, pressing the solids lightly to extract the liquid; discard the solids. You should have roughly 750-800 ml of infused liquid. Reserve 100 ml of this warm liquid in a small cup.
Dissolve the 45 g sweet potato starch completely into the reserved 100 ml cooled corn liquid. Lower the heat under the saucepan and pour the starch slurry in a steady stream while whisking continuously. Simmer over low heat, stirring constantly, for 3-4 minutes until the mixture turns glossy, thick, and translucent. Remove from the heat and stir in the 2 tbsp lime juice to brighten the flavour and colour.
Place the remaining purple corn liquid back over medium heat. Add the granulated sugar, diced apple, prunes, and apricots. Simmer for 8-10 minutes until the fruit softens.
To assemble: Ladle the warm or room-temperature mazamorra morada into one half of four wide dessert bowls or glasses, and spoon the creamy arroz con leche into the other half so they sit side by side. Lightly dust the top with ground cinnamon and serve immediately.