Canjica is a a creamy Brazilian dessert pudding made from white hominy corn, more similar to Colombia's mazamorra then arroz con leche or rice pudding.
Canjica is traditionally very popular in June when Brazil hosts numerous winter festivals.
- 2 Cups Dried Hominy
- 1/2 tsp Salt
- 3 Whole Cloves
- 1 Cinnamon Stick
- 2 1/2 Cups Milk
- 14 oz Sweetened Condensed Milk
- Ground Cinnamon
Place the hominy and water in a large saucepan. Add the salt and bring to a boil. Cover and simmer over low heat until the hominy is tender, about 1 hour.
Add the cloves, cinnamon stick, milk, and condensed milk to the hominy. Bring to a simmer and cook, stirring often, until mixture thickens and becomes creamy, and the hominy is tender. Remove cinnamon stick and cloves.
When ready to serve, garnish with the ground cinnamon.