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INGREDIENTS:
1 cup dried golden hominy corn
6 cups water
Dash of salt
1 cinnamon stick
2 cups coconut milk
½ tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
2 tsp vanilla extract
½ tsp rose water (optional)
½ cup condensed milk (or to taste)
½ cup evaporated milk + 2 tsp cornstarch (optional)
INSTRUCTIONS:
1) Add 6 cups of water to 1 cup of rinsed hominy corn in a medium-sized pot. Soak overnight or at least for a few hours.
2) After soaking, bring the hominy corn to a boil and add a dash of salt and a cinnamon stick. Boil on medium to medium-high heat for 40 minutes to an hour or until tender to your liking. Stir occasionally.
3) Turn off the heat, then allow the to sit for about 30 minutes to thicken. Remove the cinnamon stick, and stir in 2 cups of coconut milk. Over medium-low heat, bring the pot back to a simmer for 20 minutes.
4) Add the cinnamon, nutmeg, allspice, vanilla, and rose water (optional). Stir well. Sweeten to your liking with condensed milk (or sweetener of choice).
5) If you desire a thicker consistency for the porridge, combine 2 tsp cornstarch to ½ cup evaporated milk in a small bowl. Mix well ensuring there are no lumps. Stir the cornstarch slurry into the porridge. Bring to a low simmer again on low heat, and continue to stir as the porridge thickens.
Enjoy!
