Belizean Maja Blanca: A Creamy Rice Custard
Experience the comforting embrace of Belizean Maja Blanca, a creamy rice custard that’s a staple in Belizean cuisine. This rice pudding-like treat is traditionally made during the holiday season Las Posadas. This delectable dessert marries the simplicity of rice and milk with the aromatic warmth of ground cinnamon, offering a taste of Belize’s culinary heritage. Perfect for sweet endings or as a cozy snack, this Maja Blanca recipe is a testament to the rich and comforting flavors of Belize.
Recipe Information:
- Prep Time: 4 hours 15 minutes (including rice soaking time)
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Recipe Yield: 8 servings
Maja Blanca Recipe Ingredients:
- 1 quart (about 4 cups) rice
- Sweetened Condensed Milk (to taste)
- Ground cinnamon (for garnishing)
- 6 cups water (for blending and cooking)
- A thin piece of cloth for straining
How to make Belizean Maja Blanca Recipe:
- Prep the Rice: Soak the rice in water for a minimum of four hours to soften, soaking overnight is better.
- Grind the Rice: After soaking, drain the rice and grind until fine. In Belize, this is done with a hand-cranked spice grinder. A blender or food processor can be used but the texture will be different. Grind the rice until it is smooth.
- Dissolve the rice paste into about six cups of water.
- Strain the Mixture: Use a thin cloth to strain the rice mixture, if the mixture is too thick it won’t strain well, so you may need a little more water, ensuring a smooth consistency.
- Cook the Mixture: In a medium stock pot, cook the mixture on medium heat for approximately 30 minutes, stirring constantly, until it thickens into a pudding-like consistency.
- Final Touches: Add milk to your taste preference, stirring it into the thickened rice mixture. Do not stop stirring until it’s done. When it is ready the thickness of the mixture will support a mixing spoon. The spoon should be able to stand on its own in the mixture.
- Serve: Spoon the Maja Blanca into dessert bowls. Sprinkle the top with ground cinnamon for a fragrant finish.
Nutritional Information (per serving, based on 8 servings):
- Calories: Approximately 150-200 kcal (varies with the amount of milk added)
- Fat: 2g (varies with the type of milk used)
- Carbohydrates: 35g
- Protein: 4g
This version of Belizean Maja Blanca is a nod to traditional methods, offering a creamy, comforting dessert that’s both simple to make and deeply satisfying. Whether you’re new to Belizean cuisine or seeking to recreate cherished flavors, this rice pudding is sure to delight you.
Recado pastes built from achiote, garlic, and citrus need a processor that grinds them smooth in one pass. An 11-cup bowl is sized for the recado batches that get portioned and frozen.
Six quarts is the working size for stewed chicken, rice and beans, and small-batch boil-up. Five-ply stainless holds heat evenly through a long simmer. Joe-picked.
Shop This Recipe
NutriChef 8-Quart Stainless Steel Stock Pot
Eight quarts is the floor for boil-up, cow-foot soup, or bulk rice and beans, the three Belizean dishes that cook in volume. 18/8 stainless is induction-compatible.
Flan, dulce de leche, fudge, key lime pie, fruit cake: Belizean and Caribbean desserts are built on a can of sweetened condensed milk. The 14oz can is the standard size every recipe assumes.
Kirecoo Stainless Steel Stock Pot – 8 Quart Heavy Duty Induction Cooking Pot with Visible Lid
Eight quarts is the floor for boil-up and cow-foot soup, the dishes that go in whole and cook in volume. Induction-ready, with a glass lid so you can watch the simmer without lifting it.
McCormick Ground Cinnamon, 7.12 oz
Pantry-staple ground cinnamon for southern-style montucas and sweet corn tamales.
