Champús de Arroz de Castilla Valle (Rice Champús)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
60 minutes
Difficulty
Medium
Ingredients
4
water
500
gr rice, washed
750
gr sugar in syrup
16
piece(s) lulos, split
4
piece(s) cinnamon sticks
8
piece(s) cloves
1
cup(s) apple, peeled and diced
1
cup(s) chamomile flower buds
Directions
- After washing the rice, leave in cold water for 1 hour.
- Bring the 4 liters of water to boil, add the rice and let cook about 30 minutes stirring until it bursts and begins to dissolve.
- Add the syrup, cinnamon, cloves, chamomile and apple, and let boil for 15 minutes.
- Separately extract the pulp from the lulos, and mash or blend, and incorporate into the champú.
- Stir and let cook for another 10 minutes.
- Remove, take out the cinnamon sticks and chamomile buds.
- Let cool and serve with ice.
- Hervidos pasto, nariño