Arroz con leche y mazamorra morada
History of arroz con leche
This delicious dessert arrived in Peru with the Spanish during the conquest of the Inca Empire in the 16th century. In the early centuries of the Viceroyalty, the nuns in convents were the ones who mixed European ingredients with local products to create the Peruvian recipe of arroz con leche that is still prepared today.
Arroz con leche has its origins in Europe, especially influenced by the Arab culture in Spain. This dessert is made from rice, milk, and sugar, flavored with cinnamon and lemon, and presents particular variations depending on the region where it is consumed.
Rice was initially cultivated in Asia, where the first plantations were established, and from there it spread to Europe, reaching Mediterranean countries. In China, arroz con leche is considered one of the first desserts prepared with rice, reflecting the importance of rice in the Asian diet.
During the 8th century, the Arabs introduced both rice and sugar to Spain after their conquests, and these ingredients were incorporated by Europeans along with milk to create arroz con leche.
Anonymous recipes from the 13th century already mention this dessert, and the first recorded recipe, very similar to the current preparation, appears in the book Libro del Arte de Cozina by Domingo Hernández de Maceras, published in 1607.
ARROZ CON LECHE RECIPE
Ingredients
1 cup of rice
2 liters of whole milk
1 cup of sugar
1 cinnamon stick
Peel of 1 lemon (only the green part to avoid bitterness)
Clove (optional)
1 can of condensed milk (optional for extra creaminess and sweetness)
Ground cinnamon for garnish
Preparation
Wash the rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the washed rice, 1 liter of whole milk, the cinnamon stick, and the lemon peel. If desired, add a clove for additional aroma.
Cook over medium heat, stirring occasionally, until the rice is soft and the mixture has started to thicken. This process can take about 20 to 25 minutes.
Once the rice is cooked, add the sugar and condensed milk (if using). Stir until everything is well combined.
Gradually add the remaining liter of milk, allowing the arroz con leche to continue thickening while stirring constantly for about 15 more minutes or until reaching the desired consistency. Some people prefer their arroz con leche more liquid, while others prefer it thicker.
Remove the pot from the heat. Remove the cinnamon stick and lemon peel (and the clove if used).
Serve the arroz con leche hot or let it cool to room temperature and then refrigerate. When serving, sprinkle some ground cinnamon on top for garnish.
History of Mazamorra Morada
This iconic dessert has roots in the pre-Hispanic era. Ancient Peruvians prepared a similar recipe with yellow corn, known as ishkupcha. With the arrival of the Spanish during the conquest of the Inca Empire, new ingredients were incorporated such as cloves, cinnamon, quince, and sugar. It was then that purple corn began to be used, which until that moment was not widely employed in cooking.
During the Viceroyalty, the recipe for mazamorra morada became very popular, even among the upper social classes. Served hot, it was considered ideal for relieving colds. Also, its characteristic purple color made it the symbolic dessert of the month of October, coinciding with the processions of the Lord of Miracles, also known as Cristo de Pachacamilla.
Today, mazamorra morada is consumed throughout the year, although it remains indispensable in October. Its most traditional combination is with arroz con leche, forming the classic "combinado." According to Carlos Prince in his book Lima Antigua, by 1890 women were hired to sell this dessert in the streets, a popular tradition that gave rise to the famous street vendors of Lima.
MAZAMORRA MORADA RECIPE
Ingredients
Purple corn: The main ingredient. Boiled to extract its juice, which gives the characteristic color and flavor.
Dried fruits: Raisins and cherries, which add sweetness and texture.
Fresh fruits: Pineapple and apple, cut into small cubes.
Cloves and cinnamon: Used as aromatic spices.
Sugar: To sweeten.
Lemon: Its juice helps enhance the flavors.
Sweet potato and pumpkin: Optional, included in some traditional recipes.
Sweet potato flour or Chuño (freeze-dried potato starch): To thicken the mixture.
Preparation
Cooking the purple corn: Place the purple corn in a large pot with water, cloves, and cinnamon sticks. Boil for about an hour until the corn has released its color and aroma. Strain the liquid and set it aside.
Preparing the fruits: In another pot, boil the fresh fruits (pineapple and apple) along with the raisins and cherries in a small amount of water. Add sugar to taste and mix well.
Making the mazamorra: Mix the purple corn liquid with the cooked fruits. Bring to a boil and add the lemon juice. Gradually add the sweet potato flour or chuño dissolved in a little cold water, stirring constantly to avoid lumps. Cook over medium heat until the mixture thickens to a pudding-like consistency.
Cooling and serving: Remove the mazamorra from heat and let it cool to room temperature. Once cold, it can be served in individual dishes and optionally sprinkled with ground cinnamon.
SOURCES
PERU TRAVEL
INFOBAE