Arroz con Leche (Peruvian Rice Pudding) with Mazamorra Morada is a beloved Peruvian dessert combination known for its contrasting textures and complementary flavors. Learn how to prepare this delicious dessert duo with guidance from Chef Cecilia Tupac.
What is Arroz con Leche?
Arroz con Leche, or Peruvian rice pudding, is a creamy and sweet dessert made by boiling white rice with milk, sugar, and various spices such as cinnamon and cloves. This popular treat is enjoyed daily and is a common feature at festivals and gatherings, often served alongside its counterpart, Mazamorra Morada.
Peruvian Arroz con Leche is incredibly sweet and creamy, thanks to the addition of condensed milk and raisins. This addictive dessert is a staple in households, restaurants, and street food stalls across Peru.
What is Mazamorra Morada?
Mazamorra Morada is a thick Peruvian pudding made from purple corn and fruit. This unique dessert, which dates back to pre-Columbian times, is made by boiling purple corn—a variety that grows only in the Andes mountains—resulting in its vibrant purple color. Fruits such as pineapple, apple, and quince are commonly used to give this pudding its fruity flavour, along with spices like cinnamon and cloves.
The pudding is thickened with cornstarch or sweet potato flour, giving it a gelatinous texture that pairs perfectly with the creamy Arroz con Leche.
What is the History of these Desserts?
Mazamorra Morada:
Purple corn has been cultivated in the Andes for centuries and is a key ingredient in various drinks and desserts, including Peru's famous "Chicha Morada." Mazamorra Morada can be traced back to the pre-Columbian era when purple corn was highly valued for its nutritional properties and vibrant color. The Spanish conquistadors introduced new culinary techniques and spices like cinnamon and cloves in the 1500s, which contributed to the creation of Mazamorra Morada. Over time, the recipe evolved to include fruits like apple, pineapple, and quince, and was thickened with cornstarch and sweetened with sugar, resulting in the beloved dish enjoyed today.
Arroz con Leche:
The practice of cooking rice with milk dates back to ancient China, where rice was first cultivated. Arroz con Leche was introduced to Peru by the Spanish, who added ingredients such as cinnamon, cloves, and orange zest to create a more distinct and aromatic dessert. Peruvian Arroz con Leche differs from its Spanish counterpart by incorporating sweetened condensed milk, which enhances its rich and creamy texture.
How is Arroz con Leche y Mazamorra Morada eaten?
Both desserts are popular on their own or as a "combinado," where they are served together. The creamy, sweet texture of the rice pudding complements the thick and fruity Mazamorra Morada perfectly. You can find these desserts in markets, restaurants, and street stalls across Peru. Festivals such as "El Señor de los Milagros" (The Lord of Miracles), celebrated in October, feature Mazamorra Morada prominently, along with the traditional Turrón de Doña Pepa.
How to make Mazamorra Morada y Arroz con Leche
Ready to prepare these classic Peruvian desserts at home? Follow the step-by-step instructions below:
Mazamorra Morada Instructions:
Boil the Corn: In a large pot, add purple corn, water, a cinnamon stick, and cloves. Bring to a boil, then reduce to a simmer and cook for at least 1 hour until the liquid turns dark purple.
Strain the Mixture: Remove solids from the liquid, then add chopped fruits like apple, quince, and pineapple. Boil until the fruit softens, then add sugar and spices.
Thicken the Mixture: Add cornstarch or sweet potato flour to thicken, stirring continuously.
Serve: Serve warm or chilled with the rice pudding.
Arroz con Leche Instructions:
Rinse the Rice: Wash the rice a couple of times to remove excess starch.
Boil the Rice: In a pot, boil the rice with water, orange and lime zest, cloves, and cinnamon sticks.
Simmer: Once boiling, reduce the heat and simmer until the rice is soft and has absorbed the water.
Add Condensed and Evaporated Milk: Stir in evaporated and condensed milk, or add sugar. Mix in the raisins and allow the mixture to thicken.
Serve: Serve warm or chilled with Mazamorra Morada, garnished with ground cinnamon.
Recipe for Mazamorra Morada and Arroz con Leche
If you prefer a visual guide, watch the video below from Chef Cecilia Tupac on how to make this delicious dessert combination:
Ingredients for Arroz con Leche y Mazamorra Morada:
Mazamorra Morada Ingredients:
500 gr of purple corn
5 cloves
1 cinnamon stick
1 quince
1 apple
Pineapple skin
4 litres of water
Sugar to taste
Lime juice to taste
1/2 fig leaves (optional)
1 star anise (optional)
2 peaches (optional)
To thicken the Mazamorra:
100 gr of cornflour or sweet potato flour
Sugar to taste
Dates to taste
Raisons to taste
Rice Pudding Ingredients:
1 cup of rice
4 cups of water
1 can of milk
1 can of condensed milk
1 teaspoon of vanilla essence
1 cinnamon stick
5 cloves
Orange and lime zest
Raisons to taste
Decoration:
Shredded coconut
Ground cinnamon