Guarruz Llanero: Traditional Colombian Plains Rice and Corn Drink
Guarruz Llanero (or Guarrús) is a spectacular, hearty beverage deeply rooted in the Colombian Eastern Plains, particularly in the department of Casanare. Usually reserved for religious holidays like Holy Week or special gatherings, this unique drink perfectly combines sweet, spiced corn with soft rice and savory cheese.
The secret to this massive, 15-portion recipe lies in preparing a traditional chicha de maíz base first, which is then mixed with heavily spiced, soft-boiled rice. Finished with a generous amount of grated regional cheese, this dense and satisfying drink can be enjoyed fresh or left to ferment for a stronger flavor!
Guarruz Llanero (Plains Corn & Rice Drink)
A hearty, sweet, and savory Colombian plains beverage! A traditional corn chicha base mixed with spiced rice and grated cheese.
Ingredients
- 750 grams Rice
- 1.5 kg Corn flour
- 10 blocks Panela unrefined cane sugar blocks
- 10 grams Cinnamon sticks
- 10 grams Whole cloves
- 1 kg Cheese A firm, salty regional cheese
- 10 Liters Water
Instructions
- Prepare the base: The preparation of the Guarruz consists of two parts. First, you must make a massive batch of chicha de maíz. You will use the corn flour, 9 blocks of the panela, part of the cinnamon, and the water to prepare this base according to the traditional recipe.
- Cook the rice: Once your chicha base is ready and resting, thoroughly wash the rice. Place it in a large pot to boil with four times its volume in water. Add the whole cloves, the remaining cinnamon sticks, and the last block of panela.
- Combine the mixtures: Let the rice cook until it is completely soft and bursts open (floree). At this point, remove the pot from the heat and let it cool completely. Once the rice is cold, pour the previously prepared chicha de maíz directly into the rice pot and stir everything together very well.
- Add the cheese: Grate the entire kilogram of cheese and fold it into the dense, sweet beverage.
- Ferment and serve: Your magnificent drink is ready! If you want the beverage to ferment further and develop a stronger kick, leave it at room temperature for a couple of days. If you prefer it fresh, store it in the refrigerator and serve cold.
Video
Notes
- Regional Twin: Guarrús is also a highly typical beverage in the “Tolima Grande” region (Tolima and Huila departments), where it is known as Guarrús huilense, though it is prepared there with slight variations.
- Holy Week Staple: In the Colombian llano (plains), this heavy drink was traditionally prepared specifically for festive days, religious events, and heavily consumed during Semana Santa (Holy Week).
- The Capital of Guarruz: One of the most famous places for preparing this drink is the municipality of Nunchía, Casanare. The town even hosts an annual Festival Gastronómico del Guarrús to proudly promote their local culinary heritage.
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