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First, bring 3 cups of water to a boil with a few pieces of whole cinnamon. When it has boiled, remove the cinnamon and add the cup of rice. Let it cook over medium heat with the pot semi covered. Be careful, you should not wait for the rice to cook completely (avoid it being at the point where you would serve it in a soup, let’s say). This will take you about 15 minutes. If this is your first time cooking rice outside of a rice cooker, check back from time to time. On my first try it overcooked and I had to start over. Once the rice is almost cooked, add the two cans of condensed milk and the two cans of evaporated milk. Here you have to move, move and move until it thickens. Use a wooden spoon, preferably. Play good music, pour yourself a wine. And it moves that moves. When it starts to boil and you notice that the mixture has taken on a much thicker texture (again, it can be achieved by moving it patiently), remove the preparation from the heat. This step is key. Take three egg yolks and a splash of port -you have to admit, port is one of those liqueurs that can only be found at grandma’s house, so I used pisco when she had to do it by herself; If I have committed a culinary sin, let no one judge me- and put them into the pot through a strainer. All together: egg yolks and liquor. You must move quickly to prevent the yolk from cooking (remember that the milk will be hot). You may need someone’s help: while you move, let the other person take the strainer. I tried to do it alone and I got something similar to a milk soup with egg strips. Awful. A trick that can help you is to previously mix the egg yolks and liquor and incorporate it all as a single mixture. Granny, don’t kill me for doing it like that. The result is the same, I attest. Once the yolks have been incorporated, well mixed with the milk, return the preparation to the heat so that it continues to thicken. The thickness will depend on the time you keep moving. Move with desire, it’s worth it. Finish with a tablespoon of butter to shine. Serve with ground cinnamon.
Source: Elcomercio
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.
