1 kg calabash
1 kg sweet potato
500 g potatoes
1 or 2 corncobs
250 g pumpkin
milk
1 small glass rice
sugar
salt
Chop all the vegetables and combine with the corn grains in a saucepan with a little water and a sprinkling of salt.
Parboil the rice with twice its volume of water and a little milk. Add to the vegetable and corn mixture and simmer until all the ingredients are tender. Add sufficient milk to cover the surface of the mixture and sprinkle with a little sugar. Bring to the boil and remove from the heat immediately so that the milk does not curdle.
Serves 4.
country : Canary Islands
course : vegetarian dish
source : The Best of Canary Island Cookery : Selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Diaz