Creamy Canjica with Cinnamon and Cloves
A Brazilian classic that fills the kitchen with the scent of a June festival: white corn simmers low and slow until it turns tender and silky, then soaks up condensed milk, cinnamon and cloves. Serve it steaming hot or thoroughly chilled — either way it is pure comfort.
🛒 Ingredients
30 servings
- 500 g canjica (cracked white corn / hominy)
- 1.5 litres water
- 1.5 litres whole milk
- 2 cups sugar (about 400 g)
- 10 whole cloves
- 1 cinnamon stick
- 1 tbsp ground cinnamon
- 1 can sweetened condensed milk (395 g)
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Directions
- 1
The night before, rinse the canjica under plenty of cold water until the water runs clear, then leave it to soak, well covered with water, overnight.
- 2
Drain and tip the canjica with its soaking water into a large pressure cooker. Once it comes up to pressure, cook for about 30 minutes, then check that the grains are properly tender.
- 3
If they are still firm, cook a few minutes longer, stirring now and then so nothing catches on the bottom.
- 4
Take off the lid and, over low heat, let any excess liquid reduce for a few minutes. Stir in the milk and the sugar.
- 5
Add the cinnamon stick and the cloves, then finish with the condensed milk, which is what makes it creamy.
- 6
Simmer gently for about 10 minutes, stirring, so the spices infuse the pudding.
- 7
Fish out the cinnamon stick and the cloves. If the pudding is too thick, loosen it with a splash more milk. Dust with ground cinnamon just before serving.
💡 Chef's Tip
Canjica thickens as it cools, so keep a little warm milk to hand and loosen it right before serving. It is lovely piping hot and just as good chilled the next day.
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