Peruvian Mazamorra Morada & Coconut Arroz con Leche (“El Clásico”)

Gather

Ingredients

• 1 lb dried Andean purple corn on the cob (maíz morado), cobs broken in half and kernels removed (or 5 cups prepared unsweetened chicha morada concentrate)
• 1 cup diced fresh pineapple + peels of 1/2 pineapple (washed well)
• 1 Granny Smith apple, peeled and finely diced
• 1/2 cup dried apricots and pitted prunes, halved
• 2 cinnamon sticks + 5 whole cloves
• 1/2 cup organic cane sugar (for the Mazamorra)
• 1/3 cup sweet potato starch (harina de camote) or cornstarch dissolved in 1/2 cup cold water
• 2 tbsp fresh key lime juice
• 3/4 cup short-grain or Arborio white rice, rinsed (for the Arroz con Leche)
• 1 can (13.5 oz) full-fat coconut milk + 1 1/2 cups unsweetened oat or soy milk
• 1/3 cup organic cane sugar or maple syrup + 1 strip orange zest + 1 tsp pure vanilla extract
• Ground Ceylon cinnamon, for dusting

Make

Method

1. 01Brew the purple corn base: In a large pot, combine the purple corn cobs and kernels, washed pineapple peels, 1 cinnamon stick, 3 cloves, and 7 cups water. Bring to a boil and simmer for 35 minutes until the liquid turns a deep ruby-violet. Strain through a sieve, discarding the cobs and peels, and measure out 4 cups of the spiced purple liquid.
2. 02Simmer the Mazamorra Morada: Return the 4 cups of purple corn liquid to the pot with the diced pineapple, diced apple, dried apricots, prunes, and 1/2 cup sugar. Simmer 12 minutes until the fruit is tender. Whisk in the dissolved sweet potato starch (or cornstarch) in a steady stream and cook for 3 minutes until glossy and thick like jewel-toned pudding. Remove from heat and stir in the fresh lime juice.
3. 03Simmer the Coconut Arroz con Leche: Meanwhile, simmer the rinsed rice with 2 cups water, 1 cinnamon stick, 2 cloves, and orange zest covered on low for 15 minutes until water is absorbed. Stir in the coconut milk, oat milk, and 1/3 cup sugar; simmer uncovered on low for 18 to 20 minutes, stirring frequently, until thick and creamy. Stir in the vanilla.
4. 04Serve "El Clásico": Spoon warm or chilled Coconut Arroz con Leche into one half of each bowl and ruby Mazamorra Morada into the other half, then dust with ground cinnamon.