Torta de arroz
Recipe category
Country
Region
Source
María Elena Matamoros León, Alfaro Ruiz, Santa Rosa
Difficulty
Hard
Ingredients
1/4
tsp nutmeg
2
piece(s) cinnamon sticks
2
piece(s) cloves
1/2
piece(s) stick of margarine
1/2
tsp achiote
1/2
cup(s) rice
1/4
tsp salt
5
cup(s) water
1/2
cup(s) milk
5
tbsp sugar
1/2
cup(s) grated dulce
2
tbsp grated cheese
2
tbsp cornstarch dissolved in 1/2 cup milk
1
piece(s) well-beaten egg
Directions
- In a pot over heat, put 1/2 stick margarine with salt, achiote, cloves, cinnamon, nutmeg, and rice. Toast together so margarine melts. Add 5 cups water and place over heat, covering and leaving on low so rice bursts.
- When liquid has dried, add 2 cups evaporated milk, plus milk, adding grated dulce with sugar, cornstarch with 1/2 cup milk, and beaten egg.
- Leave on heat for a bit to dry slightly.
- If we have plantain leaves, place at bottom of baking mold. If not, grease and flour mold. Bake for 30 minutes to cook and 15 minutes to brown.
- Remove from oven, brush with condensed milk.
- Finally cut when cold.