Recipes of Resilience

A collection of recipes, each dedicated to a loved one with cancer. Read more about the inspiration behind the collection here.

Dedicated to “Mama” Bertila Lam-Pastor | Submitted by Jessica Lee

This recipe is dedicated to my grandmother who passed away from metastatic colon cancer. It reflects her Peruvian heritage and some of my fondest childhood memories center on coming home from school enjoying this dessert. She was like a mother to me and sacrificed so much for my happiness. She was a humble and selfless person and I know she would be delighted to know that this recipe is being shared.

INGREDIENTS

2 cups milk

½ cup white rice

2 cinnamon sticks

4 cloves

¼ tsp salt

1 can evaporated milk

1 cup water

1 cup chancaca (or dark brown sugar), coarsely chopped

½ cup raisins

1 tsp vanilla

Monterey Jack cheese, cubed (optional)

½ cup pecans, chopped and toasted

DIRECTIONS

1. Place the milk, rice, cinnamon, cloves and salt in a heavy saucepan. Bring the mixture to a boil over medium heat, then lower the heat and let simmer until the milk is almost evaporated and the rice is al dente (about 20 minutes).

2. Stir in the evaporated milk, water, chancaca and raisins. Continue cooking over low-medium heat until the mixture is creamy.

3. Turn off the heat. Discard the cinnamon and cloves and stir in the vanilla. If you are adding cheese, stir that in as well.

4. Cool the rice pudding to room temperature. Top with pecans before serving.

Servings: 4