Difference between revisions of "Pastel de Arroz"
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{{recipesummary|Colombian recipes|6|Cook 1 hour|4|Image=[[Image:Pastel_Arroz.jpg|300px]]}} | {{recipesummary|Colombian recipes|6|Cook 1 hour|4|Image=[[Image:Pastel_Arroz.jpg|300px]]}} | ||
| − | El '''Pastel de Arroz''' (Rice Tamale) is typical dish from Cartagena, [[ | + | El '''Pastel de Arroz''' (Rice Tamale) is typical dish from Cartagena, [[Cuisine of Colombia|Colombia]]. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite. |
==Ingredients== | ==Ingredients== | ||
;To prepare rice (Oreado rice): | ;To prepare rice (Oreado rice): | ||
| − | * 1½ [[ | + | * 1½ [[Cup|cups]] of [[Rice|rice]] |
| − | * ½ cup of white [[ | + | * ½ cup of white [[Vinegar|vinegar]] |
| − | * 6 [[ | + | * 6 [[Tablespoon|Tbs]] of [[Cumin|cumin]] |
| − | * 1 Tbs of [[ | + | * 1 Tbs of [[Salt|salt]] |
| − | * 2 Tbs of [[ | + | * 2 Tbs of [[Annatto|onoto]] seeds |
| − | * ½ cup of [[ | + | * ½ cup of [[Corn Oil|corn oil]] / [[Sunflower Oil|sunflower oil]] |
| − | * 1 Tbs of [[ | + | * 1 Tbs of [[Garlic Powder|garlic powder]] |
;To fill the "pasteles": | ;To fill the "pasteles": | ||
* "Oreado" rice | * "Oreado" rice | ||
| − | * 6 chunks of tender [[ | + | * 6 chunks of tender [[Pork|pork]] |
| − | * 6 pieces of [[ | + | * 6 pieces of [[Chicken|chicken]] (I recommend drumsticks or cutlets) |
* 6 small [[w:Vienna sausage|Vienna sausages]] | * 6 small [[w:Vienna sausage|Vienna sausages]] | ||
| − | * 6 small [[ | + | * 6 small [[Chorizo|chorizos]] |
| − | * 6 slices of [[ | + | * 6 slices of [[Bacon|bacon]] |
| − | * Assorted [[ | + | * Assorted [[Pickle|pickles]] ([[Carrot|carrot]], [[Green Bean|green beans]], [[Cauliflower|cauliflower]], [[Bell Pepper|red pepper]], [[Celery|celery]]) |
| − | * One 16[[ | + | * One 16[[Ounce|oz]]. can of Goya [[Chickpea|chickpeas]] |
| − | * 3 medium [[ | + | * 3 medium [[Potato|potatoes]] |
| − | * 3 red [[ | + | * 3 red [[Tomato|tomatoes]] |
| − | * 12 large [[ | + | * 12 large [[Cabbage|cabbage]] leaves |
| − | * 24 large "lobster claw" leaves (can be replaced with [[ | + | * 24 large "lobster claw" leaves (can be replaced with [[Banana|banana]] plant leaves) |
| − | * [[ | + | * [[Caper|capers]], [[Olive|olives]] and pickled onions |
==Procedure:== | ==Procedure:== | ||
;To prepare rice: | ;To prepare rice: | ||
| − | # Mix well all ingredients listed in this subsection into a large [[ | + | # Mix well all ingredients listed in this subsection into a large [[Pyrex|Pyrex]] baking dish. |
# Let stand one day long under the sun (this is called "Orear"). | # Let stand one day long under the sun (this is called "Orear"). | ||
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# You can prepare your own pickles: For "6 "pasteles" boil 1½ cup or water, ½ cup of vinegar, 4 Tbs of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it. | # You can prepare your own pickles: For "6 "pasteles" boil 1½ cup or water, ½ cup of vinegar, 4 Tbs of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it. | ||
| − | [[Category:Colombian | + | [[Category:Colombian cuisine]] |
| − | [[Category:Rice | + | |
| + | [[Category:Rice Recipes]] | ||
Latest revision as of 17:40, 8 August 2012
| Pastel de Arroz | |
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| Category: | Colombian recipes |
| Servings: | 6 |
| Time: | Cook 1 hour |
| Difficulty: |  |
El Pastel de Arroz (Rice Tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.
Ingredients
- To prepare rice (Oreado rice)
- 1½ cups of rice
- ½ cup of white vinegar
- 6 Tbs of cumin
- 1 Tbs of salt
- 2 Tbs of onoto seeds
- ½ cup of corn oil / sunflower oil
- 1 Tbs of garlic powder
- To fill the "pasteles"
- "Oreado" rice
- 6 chunks of tender pork
- 6 pieces of chicken (I recommend drumsticks or cutlets)
- 6 small Vienna sausages
- 6 small chorizos
- 6 slices of bacon
- Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)
- One 16oz. can of Goya chickpeas
- 3 medium potatoes
- 3 red tomatoes
- 12 large cabbage leaves
- 24 large "lobster claw" leaves (can be replaced with banana plant leaves)
- capers, olives and pickled onions
Procedure:
- To prepare rice
- Mix well all ingredients listed in this subsection into a large Pyrex baking dish.
- Let stand one day long under the sun (this is called "Orear").
- Building the "Pasteles"
- Place one leaf of cabbage on top of a clean working area.
- Spread ⅛ cup of "Oreado Rice" over the cabbage leaf.
- Place one unit of each meat evenly through the pastel.
- Place pickles, chickpeas, capers, pickled onions on top of the meats.
- Place two slices of potato and two slices of tomato. Cover with another 1/8 cup of "Oreado Rice".
- Cover with one leaf of cabbage.
- Place one washed Lobster Claw / Banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.
- Cook in a large pan cover with water, vinegar and salt for two hours.
Notes, tips, and variations
- Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika.
- You can prepare your own pickles: For "6 "pasteles" boil 1½ cup or water, ½ cup of vinegar, 4 Tbs of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it.
