Morocho Ecuatoriano

👨‍🍳 Instructions

1. 1

   Rinse the morocho thoroughly under cold water until the water runs clear. Soak the morocho in plenty of water for at least 8 hours or overnight.

   💡 Tip: Soaking is crucial for softening the corn and reducing cooking time.
2. 2

   Drain the soaked morocho and place it in a large, heavy-bottomed pot. Add 8 cups of fresh water and the cinnamon sticks.

   💡 Tip: A heavy-bottomed pot prevents scorching.
3. 3

   Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring frequently, until the corn is very tender and has started to break down.

   ⏱️ 1.5-2 hours

   💡 Tip: Stirring prevents sticking and burning.
4. 4

   Gradually add the milk, sugar, salt, and raisins to the pot. Continue to simmer, uncovered, stirring often, for another 30-45 minutes, or until the morocho has thickened to your desired consistency.

   ⏱️ 30-45 minutes

   💡 Tip: The mixture will thicken as it cools.
5. 5

   Remove the cinnamon sticks. Stir in the vanilla extract.

   💡 Tip: Add vanilla at the end to preserve its flavor.
6. 6

   Serve hot in bowls. It can be garnished with a sprinkle of cinnamon or extra raisins if desired.

   💡 Tip: Allow to cool slightly before serving, as it will be very hot.

💡 Pro Tips

• ✓The consistency can be adjusted by adding more milk if it becomes too thick.
• ✓For a smoother texture, some people blend a portion of the cooked morocho before adding the milk.
• ✓Ensure you use cracked white corn (morocho) and not whole corn kernels.

🔄 Variations

• Some variations include a touch of condensed milk for extra sweetness and creaminess.
• A small amount of orange zest can be added for a subtle citrus note.
• For a richer flavor, a tablespoon of butter can be stirred in at the end.