Ingredients
2 cups of rice
10 cups of water
1 cup of sugar
1 clove of garlic, minced
1 cinnamon stick
1 cup of fermented pineapple or chicha (optional)
1/2 cup of raisins (optional)
Directions
1. Rinse the rice thoroughly under cold water until the water runs clear.
2. In a large pot, combine the rice, water, minced garlic, and cinnamon stick.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the rice is completely soft and mushy.
5. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
6. Once the rice is mushy, remove the cinnamon stick.
7. Add the sugar to the pot, stirring well to dissolve it completely.
8. Optional: Add the fermented pineapple or chicha to the mixture and stir well.
9. Optional: Add the raisins and stir them into the mixture.
10. Continue to cook on low heat for an additional 10-15 minutes, allowing the flavors to meld together.
11. Remove the pot from the heat and let it cool to room temperature.
12. Once cooled, transfer the masato to a glass container and refrigerate for at least 4-6 hours or overnight to thicken and enhance the flavors.