Called “Chacá” in the south of the country, Maiz “Caquiao” is traditionally prepared using dry corn, the skin removed by pouring hot ash and grinding the corn until the skin loosens. The corn is then washed and boiled for a few hours until it is tender. Needles to say, that takes a great deal of time. In this recipe we will simply use cracked corn that you can buy in the supermarket.
Time: 2 hr. Serves: 4
Before starting to cook: Boil corn soft. For this I highly recommend you use a pressure cooker.
Ingredients:
- 4 cups of evaporated milk
- 4 cups of whole milk
- 1 cup of water
- 2 cups of cracked corn
- 1/2 cup of rice
- 1/2 cup of sugar
- 4 cinnamon sticks
- 2 tablespoons of butter
- 1/4 teaspoon of salt
Preparation:
- Put all the ingredients in a deep pot. Bring to a boil. Stir regularly to avoid sticking. Add water when necessary until the rice is very soft. When you obtain a very soft corn and rice in a thick sauce turn off the heat. Serve immediately in small bowls or ice cream glasses and let cool. Chill before serving.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
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