1 1/3 cup of milho for Canjica (200 g)
6 cups of water (1.4 liters)
1/2 cup of coconut milk (120 ml)
1 cup of milk (240 ml)
1/3 cup of sugar (60 g)
2 pieces of cinnamon stick
1 1/3 cup of milho for Canjica (200 g)
6 cups of water (1.4 liters)
1/2 cup of coconut milk (120 ml)
1 cup of milk (240 ml)
1/3 cup of sugar (60 g)
2 pieces of cinnamon stick
In a large bowl, place the milho, cover with 3 liters of water, seal and let it rest for the day ahead
Drain
In a pressure cooker, combine the milho and water, seal and let it cook on high heat (when it starts to boil)
Reduce the heat to low and cook until the milho becomes soft (around 1 hour)
Place the cooker under running water and let all the steam escape
Open the cooker and drain the liquid
Return the milho to the cooker, add the remaining ingredients, mix, and cook without sealing, on high heat, stirring occasionally, until the mixture becomes creamy (around 15 minutes)
Serve hot or cold
349 calories per serving
Note: If you like, sprinkle with cinnamon before serving.
