Mazamorra Morada and Rice Pudding — El Clásico Street Dessert

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Steps

Arroz con Leche

1. 1
   While the chicha morada is cooking, prepare the spice infusion for the rice pudding. Combine 750 ml water with 6 g orange peel (orange part only), 16 cloves, 5 g cinnamon stick, and a pinch of star anise. Bring to a boil and simmer for 5 minutes. Turn off the heat, cover, and let steep.

   Tip: Cover the infusion after boiling so all the aroma passes into the water.

   ~10 min
2. 2
   Lightly rinse 250 g of short-grain rice. In a pot, combine the rinsed rice with 1 L of whole cow's milk and the entire spice infusion. Bring to a boil, then reduce heat to minimum.

   Tip: Do not add sugar until the rice is fully cooked and has burst — adding sugar too early prevents the rice from softening properly.

   ~5 min
3. 3
   Cook the rice on very low heat for 30–40 minutes, stirring constantly. The friction from stirring helps the rice release its starch, creating a creamy texture. The starch settles to the bottom and will burn if not stirred.

   Tip: Stir without stopping — the starch sinks and scorches quickly on low heat.

   ~35 min
4. 4
   When the rice has been cooking about 30–35 minutes and the grain has burst open, add 15 g butter and 400 ml evaporated milk. Continue cooking on very low heat, stirring constantly.

   Tip: The butter adds creaminess and a silky texture (untuosidad).

   ~5 min
5. 5
   Add 150 g of white sugar to the rice pudding (must be white sugar to preserve color). Stir to combine and continue cooking briefly.

   Tip: Use only white sugar in the arroz con leche — brown sugar will change the color.

   ~3 min

Mazamorra Morada

1. 1
   Once the corn has burst and you have reserved the chicha morada liquid, strain and measure out 2 L of the liquid for the mazamorra morada. Reserve about 200 ml separately to cool (for dissolving the starches later). The remaining chicha can be enjoyed as a drink.

   ~5 min
2. 2
   In a pot with the 2 L of hot chicha morada, add the pineapple cubes (200 g), quince cubes (100 g), and hydrated dried peaches/apricots (50 g, cut in quarters). Cook over low heat for 10 minutes.

   Tip: If adding apple, add it near the end so it doesn't break down completely.

   ~10 min
3. 3
   Add hydrated raisins (50 g, well drained) and hydrated guindones (50 g, well drained) to the mazamorra morada. Then add 200 g of white sugar. Stir and allow to boil briefly.

   Tip: White or raw sugar can both be used — the color difference is minimal in the mazamorra.

   ~5 min
4. 4
   In the reserved 200 ml of cold chicha morada, dissolve 88 g sweet potato starch (almidón de camote) and 22 g potato starch (chuño inglés / almidón de papa), totaling 110 g. Mix well to fully suspend the starches — it must be dissolved in cold liquid to prevent lumps.

   Tip: If sweet potato starch is unavailable, use all potato starch or even cornstarch. Never confuse sweet potato starch with sweet potato flour — the flour will not thicken as quickly.

   ~3 min
5. 5
   Slowly pour the starch slurry into the boiling mazamorra morada while stirring continuously. Add little by little to achieve the desired thick, glossy texture. Reduce heat to minimum once thickened.

   Tip: The chuño inglés (potato starch) adds shine while the sweet potato starch provides body and flavor.

   ~5 min
6. 6
   Add the juice of one lemon to the mazamorra morada. This is the key technique to preserve the vivid purple color — the acidity fixes the anthocyanin pigments.

   Tip: This is the secret trick (truco del almendruco) — lemon juice keeps the color from fading.

   ~1 min

Purple Corn Base (Chicha Morada)

1. 1
   Break the purple corn cobs to expose their purple interior core. This confirms good quality (sangre de toro variety) and allows maximum extraction of anthocyanins and flavor from the coronta.

   Tip: The purple interior of the coronta is proof you have high-quality maíz morado.

   ~5 min
2. 2
   Place the 1 kg of broken corn cobs and kernels in a large pot with 8 L of cold water. Add the pineapple peel and core (approx. 427 g), whole and sliced quince (250 g), 5 g cloves, 12 g cinnamon stick, 2 g star anise, and the fig leaf. Optionally add 200 g water apple. Bring to a boil from cold.

   Tip: You can use a pressure cooker to reduce cooking time significantly.

   ~5 min
3. 3
   Boil the corn mixture until the kernels burst open — this is essential to extract all the color and properties of the purple corn. This takes approximately 40 minutes. Once done, turn off the heat.

   Tip: Do not rush this step — the corn must visibly burst to release all its anthocyanins.

   ~40 min

To Serve — El Clásico

1. 1
   Turn off both pots. Serve the mazamorra morada and arroz con leche side by side in wide, shallow plates — half and half — to create 'el clásico'. Dust a line of ground cinnamon on top and optionally serve with a salted cracker.

   Tip: Use wide shallow plates to create a sense of abundance. The color contrast between the purple mazamorra and the white rice pudding is the visual signature of el clásico.

   ~5 min

Nutrition (per serving)

Victor Heredia Tapia

MAZAMORRA MORADA Y ARROZ CON LECHE CARRETILLERO 😱 #foodie #receta #postre

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