1 kg calabash

1 kg sweet potato

500 g potatoes

1 or 2 corncobs

250 g pumpkin


1 small glass rice




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