Cuban rice to Cartagenera is a type of rice prepared with coconut milk, meat and vegetables. This type of rice is one of the most representative dishes of Cartagena cuisine and, although it can be somewhat expensive to do it, the result is a dish full of aroma and flavor. Test the steps of this recipe recipe and prepare this delicious Cuban rice to Cartagena with coconut.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Cuban rice to Cartagena: |
| 1 pinch of pepper 6 cups of water (1440 milliliters) 3 cups of rice 1 coconut unit 500 grams of raisins 3 slices of ham 1 pack of cheese parmesano 1 green paprik Sugar soups |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white, sauteed wine, traditional recipe from Cuba |
Ingredients to make Cuban rice to Cartagena:
1. RALLA EL COCO. It will be easier to get the pulp if after removing the water you place the coconut in the fire and toured it to burn everywhere. Then, bend it and you will see how easily comes out. If you don have a grater, crush it.
2. When it is grated or crushed, pass it through the strainer to get the milk. Place that coconut milk in a casserole with seven tablespoons of sugar and reserve it for a moment, without turning on the fire.
3. Add some water to the grated coconut and continue to squeeze it to get the maximum possible amount of milk. Reserve all the milk you get.
4. When you can no longer get, put the saucepan you have in the heat at medium temperature. Turn the mixture with a wooden spoon until the sugar dissolves, acquire a thick caramel texture and see the bottom of the saucepan.
5. Once the caramel is achieved, lower the fire, add a little of the milk you had reserved and remote everything until the mixture is liquid. If necessary add more coconut milk.
6. When you have achieved it, to continue with the preparation of Cuban rice to Cartagena, add the previously boiled and washed rice, a pinch of salt and raisins. Remove everything and add more milk if it does not have enough liquid so that the rice is cooked.
7. We will not add oil to this recipe because the coconut already has enough to cook the rice properly. While everything is cooked, pork, sirloin and chicken with salt and pepper and kitchen all grilled pieces or pan on both sides.
8. Now, cut all the vegetables in julienne and skip them in a pan with chopped garlic and soy sauce. If you wish you can add salt to taste but you must keep in mind that the previous ingredients already have salt and could be too much.
9. also cut the ranchera sausage and ham and add both ingredients to the sauteed vegetables to cook everything together.
10. When the rice is ready, incorporate it to the sautéed of vegetables with sausage and ham and revolize everything. Then add the three types of meat cut into strips and cook everything together for a few seconds.
11. Once the Cuban rice is finished to the Cartagenera, serve it with a little sprinkled Parmesan above. This dish is served hot, so you don expect to taste it. Although it is a recipe with a somewhat long process, the truth is that the result impregnated with aromas is spectacular and is worth it. You can accompany this rice with coconut and meat with a green salad, a cocktail of prawns or even stuffed avocado.
