What is “Chufla”? / ¿Que es la chufla?  (English version below)👇

Este postre es una versión del arroz con leche que lleva cocoa. La verdad, no he podido encontrar mucha información sobre él en internet, pero me lo enseñaron hace años cuando estudiaba la carrera de chef. Mi profesora de postres peruanos comentó que este postre es un postre colonial de antaño y que con el paso de los años se ha ido perdiendo.

A puertas de fiestas patrias, quize compartir este postre tán fácil y rico de hacer, perfecto para una tarde fria en Lima.


 

This dessert is a version of rice pudding with powdered cocoa. To be honest, I could not find any information about this almost-lost Peruvian dessert on the web, so I had to dust off some of my old books from culinary school back in Peru to be able to get more information. Looking at my notes,  my professor for “Peruvian Desserts” commented that this dessert was created in the XVI century, during Peruvian Colonial times but it has been losing its identity over the years.

Having Peruvian national holidays around the corner, I wanted to share this delicious and very easy-to-do dessert, perfect for a cold afternoon in Lima.

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Ingredientes

1 tz de arroz.
2 tz de agua.
2 rajas de canela
2 clavo de olor.
2 tz de leche evaporada.
½ tz de cocoa.
1 tz de azúcar.
1cdta. Vainilla.
1 cdta. De sal.
200 gr. De pecanas picadas.

Preparación

Cocinar el arroz con la canela, clavo y pizca de sal.
Cocinar hasta que el agua se evapore por completo.
Agregar la leche y mover de a pocos.
Añadir el azúcar, la cocoa y la vainilla, mover suavemente hasta que espese un poco y apagar el fuego.
Agregar las pecanas picar y servir calientito.

Ingredients

1 cup long grain rice.
2 cups water.
2 cinnamon sticks.
2 cloves.
2 cups evaporated milk.
½ cup cocoa powdered.
1 cup sugar.
1 tbsp vanilla.
1 tsp. salt
7.05 oz. chopped pecans.

Procedure

To cook long-grained white rice on the stove, use a 2 to 1 water to rice ratio. Bring 2 cups of water to a boil in a small saucepan with a tight-fitting lid. You can add an optional pinch of salt if you wish. Add 1 cup of rice, stir briefly to break up clumps of rice, cover the pot with the lid, and reduce the heat to its very lowest setting, and don’t forget to add the clove and the cinnamon stick.
When the rice is cooked, add the evaporated milk and gently move the rice while adding the rest of the ingredients except the chopped pecans.
Gently move the rice until it gets a sticky consistency. Finally, add the chopped pecans, and serve warm.