Rosca de arroz

Rosca de arroz

Rice ring

By
From
My Abuela's Table
Serves
4

Ingredients

Quantity Ingredient
1/2 cup oil
1 cup rice
1/2 cup onion, chopped
3 garlic cloves, chopped
1 cup corn kernels
2 1/2 cups water
2 chicken stock cubes
1 teaspoon butter, for greasing
2 tablespoons breadcrumbs
3 sliced chillies
1 cup sour cream
2 hardboiled eggs

Method

  1. Preheat oven to 180°C.
  2. Heat oil and fry the uncooked rice for 2 minutes, stirring continuously. Add onion, garlic, corn kernels, water and stock cubes. Cover and simmer for 15 minutes or until rice is cooked.
  3. Butter a ring mould and add breadcrumbs to cover the bottom of the dish. Spoon in one third of the cooked rice, a few slices of chilli and half the cream. Continue to layer ingredients until all are used. Bake for 15 minutes.
  4. To serve: invert mould onto a dish, lifting carefully. Garnish with extra cream, chillies and slices of the egg.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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