Chambero-style Rice Atollado
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Small river shrimp
Preparation time
40 minutes
Number of servings
8
Difficulty
Easy
Ingredients
1
kg chamberos
7
cup(s) water
2
cup(s) rice, washed
1
cup(s) thick coconut milk
1
cup(s) sofrito [see p. 50]
pinch salt and pepper to taste
Directions
- Bring 7 cups of water to a boil, add the chamberos and leave them for 3 minutes, remove and peel them (optionally, the chambero peels can be ground or blended with a little broth and returned).
- Sauté them with the refrito, add the rice and then pour in the broth.
- Let cook over medium heat for 20 minutes.
- Stir, cover, lower to low heat and let rest for about 15 minutes.
- It should remain quite moist.