Canjica (Brazilian Hominy Pudding)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the soaked hominy thoroughly under cold running water, then drain well.

   Ca. 5 min.

   Kokkens note: Soaking overnight is crucial for reducing cooking time and achieving a tender texture.

2. 2

   Place the drained hominy in a large pot or pressure cooker and add the water.

3. 3

   If using a pressure cooker, cook on high pressure for 30 minutes, then allow the pressure to release naturally.

   Ca. 30 min.

   Kokkens note: Cooking in a pressure cooker significantly reduces the overall cooking time.

4. 4

   If using a regular pot, bring the hominy and water to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the hominy is tender.

   Ca. 1 t. 30 min.

   Kokkens note: Add more water if needed to keep the hominy submerged during cooking.

5. 5

   Once the hominy is tender, drain any remaining water, if applicable.

6. 6

   Return the cooked hominy to the pot and add the milk, sweetened condensed milk, coconut milk, granulated sugar, cinnamon sticks, and cloves.

7. 7

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

   Ca. 5 min.

8. 8

   Reduce the heat to low and simmer for another 30-40 minutes, stirring frequently, until the mixture thickens to your desired consistency and the hominy is very creamy.

   Ca. 40 min.

   Kokkens note: The canjica will thicken further as it cools.

9. 9

   Remove the cinnamon sticks and cloves before serving.

10. 10

    Serve the canjica warm or chilled, garnished with ground cinnamon if desired.