A traditional dessert of the south coast of Peru, Ica and Cañete region.
In a pot boil 6 cups of water; add semolina. Reduce heat and whisk constantly, cook for 5 minutes.
Add evaporated milk and continue whisking for five minutes more.
Add the sugar, raisins, vanilla and continue stirring to prevent from sticking to the bottom of the pot.
Remove from heat and add the semolina to a caramel coated pan; cool completely.
Unmold and serve in portions, if desired garnish with ground cinnamon.
This Semolina Porridge recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.