GastronomyCo Monthly Recipe

Coca-Cola Christmas

by Isabella Rodriguez Paoli, Chair of GastronomyCo

Coca-Cola runs in my family. And now, it runs my life. My parents met while they were working for CocaCola in Peru. Because of this, my house is filled up with Coca-Cola paraphernalia.

Instructions

My Coca-Cola bottle opener enables my social life, my Coca-Cola gym bag aids my physical health, and my Coca-Cola ornaments bring Christmas spirit into my house.

1. In a pan, melt the butter. Break the angel hair pasta into small pieces (sorry Italians) and brown it with butter. Stir regularly so it doesn’t burn!

2. When it's brown, turn off the pan.

3. In a pot (even better if you have a rice cooker) add the oil and minced garlic. Wait for the garlic the brown.

4. Add the 2 cups of WASHED rice to the pot.

5. Add 1 ½ cups of Coca-Cola and 1 cup of water to the pot.

6. Stir and add salt to taste (I add around 1 teaspoon).

7. Cook rice normally. Once the rice is done, remove the lid and add the raisins, browned angel hair pasta (it should be crunchy by now) and the nuts (chopped).

8. Put the lid back on and wait 15 minutes.

9. Remove the lid, you will see that the pasta as well as the raisins are now soft.

10. Mix all of the ingredients and enjoy!

However, most importantly, it is present in my favourite Christmas dish: Coca-Cola rice. Coca-Cola rice isn’t called Coca-Cola rice in Peru; we call it Arabic rice. Why? I don’t know. Is it problematic? Probably. Henceforth, I will be referring to it as Coca-Cola rice.

Ingredients

3tbs of oil

3 cloves of garlic

2 cups of rice

1/2 cup yellow raisins

1/2 cup of black raisins

2/3 cup nut mix (pecans and walnuts)

50g of butter

30g angel hair pasta

1 ½ cups of Coca-Cola!