Puerto Rican Majarete Boricua
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
Puerto Rican
Puerto Rican Majarete Boricua
Description
This Puerto Rican Majarete Boricua uses rice flour to create a creamy pudding base that combines coconut milk, evaporated milk, and sugar. Cinnamon sticks are simmered in the milk to impart a subtle, warm spice. The rice flour and sugar mixture is gradually added to the heated milk while whisking to prevent lumps, and the pudding is cooked until thickened to a creamy texture.
The result is a smooth and rich pudding with a mild coconut flavor balanced by the cinnamon’s aromatic warmth. After cooking, the pudding is cooled slightly, poured into serving containers, and chilled for several hours to develop its texture and flavor, then served with a sprinkling of grated cinnamon on top.
This dessert is ideal as a refreshing sweet treat that draws on traditional Puerto Rican ingredients, offering a dairy-rich yet light consistency. It is simple to prepare and requires only a few pantry staples and fresh spices.
Ingredients
- 1/2 cup rice flour
- 1 cup coconut milk
- 2 cups evaporated milk
- 3/4 cup sugar
- 1 pinch salt
- 3 cinnamon stick
- cinnamon for sprinkling, grated
Instructions
- Place all the coconut milk, whole milk and cinnamon sticks in a saucepan and heat up over medium heat.
- Meanwhile combine the rice flour with the sugar in a bowl.
- Gradually add the dry mixture to the saucepan, whisking thoroughly to prevent lumps from forming. Add a pinch of salt for a balanced flavor.
- Cook the mixture, stirring constantly until it thickens to a creamy pudding.
- Take the Majarete Boricua pudding off the heat and let it cool slightly before pouring into either a large container or smaller individual serving bowls/glasses and chill inn the refrigerator for 2-3 hours before serving.
- Serve with a sprinkling of cinnamon on top and enjoy!
Notes
User Reviews
Overall Rating
4.9
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