Your New Favorite Rice Pudding Recipe Comes Straight From Guatemala

Everyone is hit hard by the COVID-19 pandemic. And these are particularly challenging times for food and beverage professionals. It is estimated that upwards of 7 million restaurant workers could lose their jobs within the next few weeks, alone. In order to support the industry while encouraging creativity in the kitchen, we present to you this ongoing series featuring easy-to-follow recipes from some of the world’s finest chefs, eateries, and resorts. If you like what you taste, consider donating to the Restaurant Workers’ Community Foundation.

Almost all chefs have some sacred dish that they typically only prepare for family and close friends. At the luxurious Casa Palopó lodge on Lake Atitlan, chef Marcela Jongezoon is gracious enough to offer her guests a taste. The recipe was passed down from her grandmother in her native home of Guatemala City and remains near and dear to her heart. It’s a traditional rice pudding preparation invigorated in the presence of dried cloves. And when you can get it from the source, you should. The property is a stunning gem set under the shadows of an active stratovolcano.

In addition to overseeing the culinary program at Casa Palopó, Jongezoon also operates a food hall concept called La Esquina in the Guatemalan capital of Antigua. Now that she’s dealing with some mandated downtime, the chef will make the most of it, passing down a few of these cherished recipes to the next generation. These easy to follow directions will apportion some of that joy into your home kitchen.

INGREDIENTS

• 4 cups of water
• 1/2 cup white rice
• 1 cinnamon stick
• 2 cloves
• 4 tsp sugar
• 1 can evaporated milk
• 1 can condensed milk

DIRECTIONS

1. Bring the water, cinnamon stick and cloves to a boil for about 20 minutes.

2. To prepare the caramel, remove the wrapper from the can of condensed milk and place the can in a pressure cooker with water for 45 minutes. If you don’t have a pressure cooker, you can boil in a regular pot of water for 4 hours. (You can do this ahead of time.)

3. Add the rice to boiling cinnamon water and cook for another 15 to 20 minutes. Then add evaporated milk and sugar for cook another 20 minutes.

4. Pour a tablespoon or two of caramel into a dessert bowl. Scoop in the rice putting and more caramel on top, Garnish with fresh mint and enjoy.