Rei's Corn Porridge — Version Published by Lídia Ribeiro
Evasões magazine published this version by pastry chef Lídia Ribeiro of Rei dos Leitões. It combines white-corn-semolina porridge with separately prepared crystallised fruit. The 2019 candidacy lists a richer composition; the two sources document house versions and have not been merged.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Fruit cooks for 30 minutes; other times not stated
Ingredients
- 1 kg / 2.2 lb; types not stated Mixed fruit
- 2 litres / 67.6 US fl oz, plus more if needed Water for the fruit
- 1 kg / 2.2 lb Sugar for the fruit
- 4 Cloves
- 1 Cinnamon stick
- 500 g / 17.6 oz White corn semolina
- 1 litre / 33.8 US fl oz Water for the porridge
- 1 litre / 33.8 US fl oz Milk
- 200 g / 7.1 oz Sugar for the porridge
Method
Wash and cut the mixed fruit. The source does not identify species, ripeness, size or treatment of stones and peel.
Combine 2 litres / 67.6 US fluid ounces of water, 1 kilogram / 2.2 pounds of sugar, four cloves and one cinnamon stick. The publication says to “bring to the boil at 160°” but explains neither unit nor equipment; the value is not converted here into a cooking target.
When the syrup boils, add the fruit gradually and cook for 30 minutes. Add water if necessary.
Drain the fruit and let it cool. The source calls it crystallised fruit but publishes no drying, resting or storage procedure.
For the porridge, cook 1 litre / 33.8 US fluid ounces of water and 500 grams / 17.6 ounces of white corn semolina over low heat, stirring. The publication does not state whether the semolina enters cold or hot water.
Once the semolina is cooked, add 1 litre / 33.8 US fluid ounces of milk and 200 grams / 7.1 ounces of sugar.
Simmer over low heat until creamy. The source publishes no duration or consistency test.
Cut the prepared fruit into pieces, add it to the porridge and mix. The final amount of fruit incorporated is not stated.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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