Difference between revisions of "Morocho de Leche"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Ecuadorian ([^cC])(.*)\]\]" to "Category:Ecuadorian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 8 [[cloves]] | * 8 [[cloves]] | ||
| − | == | + | == Procedures == |
# Carefully wash the morocho and soak overnight in at least twice as much [[water]] as there is [[corn]]. | # Carefully wash the morocho and soak overnight in at least twice as much [[water]] as there is [[corn]]. | ||
# Drain the morocho and cook in a little [[water]] in a pressure cooker for 15 minutes. | # Drain the morocho and cook in a little [[water]] in a pressure cooker for 15 minutes. | ||
Latest revision as of 16:41, 15 July 2012
Description
Spiced hot milk with corn
Ingredients
- ½ lb dried cracked corn
- 8¾ cups milk
- 2 sticks cinnamon
- 3 ounces raisins
- 1 orange rind, grated
- 2 fresh lemon rind, grated
- 3 teaspoons vanilla extract
- 2 cups sugar
- 8 cloves
Procedures
- Carefully wash the morocho and soak overnight in at least twice as much water as there is corn.
- Drain the morocho and cook in a little water in a pressure cooker for 15 minutes.
- In a large saucepan place milk, citrus rinds and clove and bring to a boil.
- By this time the milk should be perfumed by the spices.
- Add morocho and cook at low heat for an hour.
- Finally, mix in sugar and vanilla.
- Serve hot.
