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Majarete
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Description
The rice flour in this delicious rice pudding, once the rice is cooked, gives it a silky texture. Usually, it has a taste of cinnamon and orange flower water or orange leaves, but in this recipe, as many cooks usually do, just use lemon zest or orange. In Venezuela and the Dominican Republic, this dessert is traditionally made with cornmeal.
(Recipe courtesy of MiCocinaLatina.com, Nestle Corporation.)
Ingredients
- 1 can (12oz) Evaporated Milk
- 1 cup Water
- ½ cups Cream Of Rice (rice Flour)
- ¼ teaspoons Salt
- ½ cups Sugar
- 1 stick Cinnamon
- 2 pieces 2-inch Piece Of Lemon Peel Or Orange
- 1 Tablespoon Butter
- 1 Tablespoon Ground Cinnamon For Decoration (optional)
Preparation
Combine evaporated milk, water, rice flour, salt, sugar, cinnamon stick and zest in a medium size heavy saucepan. Heat this mixture over medium heat, stirring constantly, until it starts to boil. Reduce heat to medium. Add the butter. Remove from heat. Get rid of the cinnamon stick and peel.
Pour the majarete in individual dessert dishes. Cool slightly before putting them in the refrigerator until chilled. Sprinkle with cinnamon before serving if you wish.
Note: you can use, instead of water, 1 cup coconut milk or coconut water.
(Recipe courtesy of MiCocinaLatina.com, Nestle Corporation.)
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lov2cook on 12.23.2009
mmmm girl you took me back to my childhood.
In Cuba Majarete is made with fresh corn OOOOHHHHH SSSSSSOOOOOO GGGGOOOOODDDDD
I wish i could eat like a cow, I guess if i wanted to i could lol