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Perú - Josué Cárdenas: Arab Rice 56
Paraguayan soup
Ingredients Preparation
500 grams of corn flour
1. Preheat the oven to 200ºC.
onion cut into julienne strips 150-200 grams of pork fat, lard, butter or oil
4 eggs 500 ml of milk
2. Heat the fat or oil and cook the onion in it until it becomes transparent, remove from the heat and let it cool.
3. In a bowl add the eggs, the salt, the crumbled cheese and the milk, always mixing and beating very well.
4. Pour the corn flour in the form of rain, alternating it with the milk (it should be like a creamy puree, neither too loose nor too thick).
5. Grease a baking dish with plenty of oil and pour the mixture.
6. Bake in a high oven at 180º-200ºc for 30-35 minutes.
250-300 grams of Paraguay type cheese or Queso Fresco (fresh cheese)
1 teaspoon of salt
Arab rice is one of the most requested garnishes on Christmas night. Josué Cárdenas
Country Manager Perú
Arab Rice
Ingredients Preparation
2 cups of rice 50 grams of angel hair noodles 1 cup chopped bacon 1 cup water 3 tablespoons chopped pecans 3 tablespoons raisins 3 tablespoons oil 2 cloves garlic
1. In a pot with oil, lightly brown the chopped noodles and the chopped garlic.
2. Add the rice, water and salt to taste.
3. Cook for 18 minutes and add the fried bacon, raisins and pecans, and mix.
4. We recommend serving with a Peruvian pisco chilcano.
