👨‍🍳 Instruktioner

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.

   💡 Proffstips: 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.

   💡 Proffstips: 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

   💡 Proffstips: 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

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

   Remove the cinnamon sticks. Stir in the vanilla extract.

   💡 Proffstips: 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.

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