Recipe Index

Ingredients

• 30 jocotes (hog plums), washed
• 1/2 cup long-grain white rice
• 1 1/2 cups whole milk
• 1 small onion, finely chopped
• 2 tablespoons vegetable oil
• 1 cup dulce de rapadura (panela), grated or chopped (about 7 oz)
• 1/2 cup sugar
• 1 cinnamon stick
• 3 whole black peppercorns, lightly crushed
• 1 pinch salt
• About 4 cups water, for cooking the jocotes

Method

1. Rinse the rice, cover it with warm water, and leave it to soak for 20 minutes. Drain, then blend it with the milk until as smooth as possible. Set aside.
2. Put the jocotes in a large pot with enough water to cover them generously. Bring to a boil and cook for 15 to 20 minutes, until the skins split and the fruit is tender but still holding together. Drain, reserving 2 cups of the cooking liquid.
3. Heat the oil in the same pot over medium heat. Add the onion and cook for 3 to 4 minutes, until soft and translucent.
4. Add the reserved jocote liquid, the dulce de rapadura, the sugar, the cinnamon stick, the crushed peppercorns, and the salt. Stir over medium heat until the dulce and sugar have completely dissolved.
5. Return the jocotes to the pot and simmer gently for 10 minutes so they take on the spiced syrup.
6. Stir the rice and milk mixture well, then pour it into the pot in a thin stream, stirring constantly so it does not form lumps.
7. Cook over low heat, stirring often, for 15 to 20 minutes, until the liquid thickens to a loose, creamy sauce that coats the fruit.
8. Remove the cinnamon stick. Serve the cusnaca warm or at room temperature, spooning plenty of the sauce over the jocotes.

Prep: 30 min · Cook: 1 h · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data