👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine the ground corn (or cornmeal) with the water. If using orange peel, add it now.

   💡 Proffstips: Ensure the cornmeal is finely ground for a smoother texture.
2. 2

   Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.

   💡 Proffstips: Constant stirring is key to achieving a smooth pudding.
3. 3

   Reduce the heat to low and simmer, stirring frequently, for about 30-40 minutes, or until the cornmeal is tender and the mixture has thickened to a pudding-like consistency.

   ⏱️ 40 minutes

   💡 Proffstips: The pudding should be thick but still pourable.
4. 4

   Stir in the sugar, milk (if using), honey (if using), and vanilla extract (if using). Cook for another 5 minutes, stirring until the sugar is dissolved and the pudding is heated through.

   ⏱️ 5 minutes
5. 5

   Remove the orange peel (if used). Pour the Kaguyjy into individual serving bowls.

   💡 Proffstips: Serve warm or chilled.
6. 6

   Serve plain or with a sprinkle of cinnamon on top, if desired.

   💡 Proffstips: Some variations include a dollop of sweetened condensed milk.