Purple Pudding with Rice Pudding: A Peruvian Classic
Sweet dessert
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Cook Time
2 h 30 min
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
This Peruvian dessert, Purple Pudding with Rice Pudding, is a delight that evokes childhood memories. The pudding, with its intense purple color thanks to purple corn, combines perfectly with the creamy rice pudding. Preparing it in the Thermomix® greatly facilitates the process, ensuring a smooth texture and an unparalleled flavor. Ideal for sharing with family or for surprising your guests with an exotic and comforting dessert. Go ahead and try this recipe and travel to Peru with every spoonful! Cinnamon and nuts give it a special touch.
Ingredients (23 ingredients)
-
1 kilogramo purple corn
-
3 ramas cinnamon
-
cloves
-
1 piece chopped pineapple and its peel
-
400 gramos sugar
-
200 gramos apricots
-
200 gramos dried apricots
-
70 gramos cherries
-
200 gramos chopped apple
-
200 gramos chopped quince
-
3 piece lemons
-
300 gramos prunes
-
100 gramos arrowroot or sweet potato flour
-
150 gramos white rice
-
3 ramas cinnamon
-
cloves
-
orange peel
-
3 latas evaporated milk
-
300 gramos condensed milk
-
200 gramos sugar
-
vanilla
-
golden or black raisins
-
Chilean miniature coconuts
Preparation (9 steps)
Purple Corn Preparation
Shell 1 kilogram of purple corn. Place the grains and cobs in the Thermomix® bowl. Add the peels of 1 chopped pineapple, 3 cinnamon sticks, cloves to taste, and water to cover (approximately 4 liters). Program 60 Min./100°C/Speed 1.
Strain and Reserve the Essence
Strain the previous preparation with a fine mesh strainer and reserve the resulting liquid. Discard the solids.
Pudding Cooking
Pour the strained purple corn essence back into the Thermomix® bowl. Add 400 grams of sugar, 200 grams of apricots, 200 grams of dried apricots, 70 grams of cherries, 200 grams of chopped apple, and 200 grams of chopped quince. Program 10 Min./100°C/Speed 1.
Add Lemon and Prunes
Squeeze the juice of 3 lemons directly into the Thermomix® bowl. Add 300 grams of prunes. Mix with the spatula.
Thicken the Pudding
In a small bowl, dissolve 100 grams of arrowroot or sweet potato flour with a little cold water. Pour this mixture into the Thermomix® bowl. Program 5 Min./90°C/Speed 2. Stir with the spatula to avoid lumps.
Rice Preparation
In the Thermomix® bowl, place 150 grams of white rice, 3 cinnamon sticks, cloves to taste, and orange peel to taste (without the white part). Add 500 ml of water. Place the simmering basket inside the bowl. Program 20 Min./100°C/Speed 2. Stir with the spatula every 5 minutes.
Rice Pudding Cooking
Remove the simmering basket with the cooked rice. Pour the cooked rice into the Thermomix® bowl. Add 3 cans of evaporated milk, 300 grams of condensed milk, 200 grams of sugar, and vanilla to taste. Program 15 Min./90°C/Speed 2. Stir constantly with the spatula to prevent sticking.
Add Dried Fruits
Add 200 grams of golden or black raisins and Chilean miniature coconuts to taste to the rice pudding. Mix gently with the spatula.
Serve
Serve the hot purple pudding in half of a container and complete the other half with the hot rice pudding. Garnish with ground cinnamon.
Finished cooking? Great! 🎉
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Created by
Laura Hernandez
2
Rezepte
0
Kochbücher
Tags
Allergens
- Milk (including lactose)
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