Lima's unmistakable dessert duo: rice pudding and mazamorra morada, served half and half. On one side, creamy cinnamon-scented rice; on the other, purple corn, fruit, and that glossy thickness made for a spoon. Two great desserts on their own that became an institution together.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the purple corn and place it in the large pot with the pineapple peel, half of the cinnamon stick, half of the cloves, and a little less than three-quarters of the water. Bring to a boil, lower to medium heat, and cook for 30 minutes, until the liquid is very dark purple, aromatic, and clearly concentrated.
While the corn simmers, place the rice in the medium pot with the remaining water, the orange peel, and the reserved cinnamon and cloves. Cook over medium-low heat for 16 to 18 minutes, stirring occasionally, until the rice is very tender with a little moisture still remaining between the grains.
Remove the peel and spices from the rice. Add the evaporated milk, condensed milk, and raisins and cook over low heat for 8 to 10 minutes, stirring frequently, until creamy and flowing, with fully tender but still visible grains. Turn off the heat and stir in the vanilla; leave it slightly loose because it will thicken while you finish the mazamorra.
Strain the purple corn liquid and return it to the pot; reserve one ladleful separately so it can cool slightly. Peel and dice the apple, quince, and pineapple, add them with the prunes and sugar, and cook over medium heat for 8 to 10 minutes, until the fruit is tender but still holds its shape.
Whisk the potato starch into the reserved chicha, which should now be warm rather than hot, until completely smooth. Pour it gradually into the pot while stirring constantly and cook for 3 to 4 minutes, until the mazamorra is glossy, thick, and falls from the spoon in a heavy ribbon. Turn off the heat and stir in the lemon juice; do not keep boiling after adding it.
Serve each portion with rice pudding and mazamorra morada side by side, ideally warm or at room temperature so both keep their distinct textures. Dust the rice pudding with ground cinnamon. And that is it! Put the spoon right on the border: creamy on one side, fruity and glossy on the other. That is El Clásico. 😌
