Typhanie Cooks

Step 1: Add 3 cups of water to 1 cup of hominy corn in a medium-sized pot. Soak overnight or at least for a few hours.
Step 2: After soaking, bring the hominy corn to a boil and add 1 tsp salt. Boil on medium heat for 40 minutes to an hour or until tender to your liking.
Step 3: Add 1 cup of evaporated milk to the pot and reserve the rest from the can. Bring the pot back to a simmer.
Step 4: Add the cinnamon, nutmeg, allspice, vanilla, and rose water. Stir well.
Step 5: In a small bowl, combine the cornstarch to ½ cup of the remaining evaporated milk. Mix well ensuring there are no lumps.
Step 6: Pour the cornstarch mixture into the porridge and stir well. Bring to a simmer again, then turn the heat down to low as it thickens.
Step 7: If the porridge is too thin, use another tbsp of cornstarch for a small slurry mixture to add.
Step 8: Add the condensed milk or sweetener to the porridge, and stir in well. Adjust sweetness as needed. If too thick, stir in remaining evaporated milk.