“Morocho”

The "morocho" is one of the typical Ecuadorian dishes, and it is usually bought from street
food stalls or markets. The consistency of the "morocho" is similar to a thick smoothie, which
can be eaten with a spoon. At first glance, this drink resembles the well-known dessert "arroz
con leche" (rice pudding), and the preparation process is very similar. The "morocho" has the
same delicious flavor of milk and cinnamon as "arroz con leche," but the corn gives it its
flavor.
Ingredients:
 14 ounces of cracked "morocho" corn or white cornmeal (about 2 cups)
 6 cups of water for soaking
 ~8 cups or 2 liters of milk
 3 to 4 cinnamon sticks
 1/4 - 1/2 cup of sugar or grated panela (adjust to taste)
 1/2 cup of raisins (optional)
 Ground cinnamon for garnishing
Preparation:
1. Overnight, soak the cracked "morocho" corn in 6 cups of water.
2. Put the soaked corn and the 8 cups of milk in a pot.
3. Cook over low heat until the corn is soft and tender, approximately 3 hours. Stir
occasionally to prevent the corn from sticking to the bottom of the pot.
4. Stir more frequently during the last 30 minutes.
5. Add the sugar and raisins. Cook for another 15-30 minutes, stirring frequently.
6. Serve the "morocho" hot, sprinkled with ground cinnamon.