Rice Pudding w/ Purple Corn Pudding

Peruvian rice pudding is superior

Rice pudding is a bit of an underdog in the dessert world, at least in North America where it’s all about the extra sweet sweets. My mom would occasionally make rice pudding Peruvian style growing up and I always loved it. But it was on my last trip to Peru where she introduced me to rice pudding combined with purple corn pudding, which is made by adding thickeners to chicha morada, a popular Peruvian drink (which I shared a recipe for in my last post).

This combo, known in Peru as arroz con leche y mazamorra morada, has quickly become one of my favourite desserts. The fragrant rice pudding, which is simmered with orange peel and warming spices, alongside the earthy, sweet and lightly tart corn pudding is so unique and flavourful. I’ve adapted this recipe, which is usually made with evaporated and sweetened condensed milk, to be dairy free, and I personally think it’s just as good (albeit a bit lighter than the traditional, which is my preference). If you cant make the purple corn pudding part, I highly suggest at least making the rice pudding, it’s soooo good and nuanced in flavour due to the orange peels. I hope you love this as much as I do!

Arroz con Leche y Mazamorra Morada

6-8 servings…