Rose-scented Corn Pudding - Atole de Rosas
Serves 12
Atole, a thick corn pudding, is usually served during the winter months in the Mexican high lands. In the Middle East , I encountered a similar type of pudding made with rose water and a lot thicker than the Mexican atole. This recipe is a compromise between the two recipes; soft like the Mexican version, but deliciously flavored with rose water like in the Middle East .
¼ cup of water
1 cup corn starch
6 cups whole milk
1 cup sugar
2 tsp rose water
Toasted nuts, optional
Completely dissolve the cornstarch in ¼ cup of water. Stir in the milk and sugar. Place the mix in a pot over medium-low for about 20 minutes. Stir frequently with a wooden spoon until the atole becomes thick, like pudding. Let cool for 10 minutes. If desired, sprinkle with toasted pistachios, almonds or pumpkin seeds.
Chocolate Corn Pudding - Atole de Chocolate
Serves 6
Not all people are fond of rose water. In fact, most of my relatives dislike my atole de rosas because they “feel as if eating a bouquet of flowers.” If you are like my relatives, try atole de chocolate, which, made with chocolate, has very few opponents.
1/2 tablet Mexican chocolate
¼ cup of water plus 3 tbsp
¼ cup cornstarch
3 cups whole milk
¼ cup sugar
In a bowl, completely dissolve the cornstarch in 3 tbs of water. Add the milk and sugar and set aside. In a medium pot, place the chocolate and ¼ of water. Bring to a boil, and stir until the chocolate dissolves. Add the reserved liquid and cook over medium-low for about 20 minutes. Stir frequently with a wooden spoon until the atole becomes thick, like pudding.
