Rice-Flour Majarete, photo by Hispanic Kitchen

Rice-Flour Majarete

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 servings
Majarete is easy to make, and even easier to eat!

Majarete is a dessert that is popular in many countries. This recipe is a Puerto Rican variation, but it's also enjoyed in the Dominican Republic, Venezuela, Colombia and Cuba. Majarete's origin isn't clear, and the recipe varies slightly from country to country, which is the case for many Latin desserts like arroz con leche. The version below uses rice flour, but many other recipes make it out of corn.

Ingredients

  • 3/4 cup sugar
  • 3 sticks cinnamon
  • 1/2 cup rice flour
  • 1 cup coconut milk
  • 2 cups milk
  • 2 orange leaves

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Directions

  1. Mix well all the dry ingredients in a bowl: sugar, cinnamon and rice flour. This will help prevent any lumps in your dough.
  2. Add the rest of the ingredients to a medium pot and cook over low heat, slowly adding the dry ingredients that you previously mixed. Cook until it thickens.
  3. Pour in a large container or in smaller individual glasses. Refrigerate for 2 to 3 hours before eating.

Chef Notes

It's not necessary to remove the orange leaves or the cinnamon sticks once the dessert is ready to be served. If you leave them in, they will continue to give the majarete a full-bodied flavor.

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