Pastel de Arroz (Rice Cake - Traditionally Prepared for Christmas)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Traditionally prepared for Christmas
Cooking time
240 minutes
Number of servings
10
Difficulty
Hard
Ingredients
4
cup(s) rice (washed)
1
kg pork ribs, chopped
500
gr bacon, cut into small squares
1
kg chicken, cut with bone into portions
1
cup(s) vinegar
2
tbsp annatto oil
3
cup(s) guiso (Colombian sofrito) [see p. 319]
750
gr potatoes, peeled and sliced
2
piece(s) ripe tomatoes, peeled and sliced
2
piece(s) white onions, peeled and sliced
4
piece(s) garlic, chopped
8
piece(s) criollo peppers, chopped
1/4
cup(s) capers
8
piece(s) cabbage leaves
salt and pepper
greased bijao leaves
majagua (natural fiber for tying)
Directions
- Soak the rice with vinegar, annatto oil and salt, and put in the sun for a few hours, stirring well.
- Sauté the bacon, ribs and chicken a little, add the guiso, a little water, salt and pepper and simmer on medium heat until the meats soften (about 40 minutes).
- Wash the bijao leaves and break the veins a little so they fold well when assembling the cakes, then place a large leaf below and a medium one on top in a cross shape and put ¼ cup of rice; arrange the meats, portions of potatoes, onions, tomatoes, garlic, pepper, capers, a little more rice and a cabbage leaf on top; bathe with a little guiso, wrap by joining the tips of the leaves above, like a package, and tie with majagua (strings).
- Boil in sufficient water and a little vinegar to cover them for 3 hours, adding more hot water if necessary.
- They constitute a complete meal by themselves.
- Pescado en salsa de naranja agria Cereté, CórdoBa