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Wambli Ska wrote: »
I'm so sad my PR friend has lost his way. I like rice the way my grandma used to make it. First you wash the rice to get rid of all the powder it gets from grinding on itself in transportation. THAT powder is what makes for clumpy rice. Rinse until water runs clear and drain.
Then you take about 2 square inches of pork fatback and score the fat down to the skin in a waffle pattern. Then you throw that into the caldero and fry it on relatively low heat until the fat has been rendered and it's crispy (bacon fat also works as well but gives the rice a different taste, GOOD but different). You then add two cups of rice and stir into the pork fat until it's coverd all this at pretty high heat, leave the piece of fatback in the pot. You then add 4+ cups of water and salt (about 1/4 teaspoon per cup of liquid some like more, others less). Then you stir briefly and cook uncovered at high heat until water evaporates down to the rice. Lower heat to low, fluff rice with a metal fork and cover and cook for another 15 minutes or until rice is not crunchy anymore. Sometimes some of the rice burns a little on the bottom and sticks to the pot. That is called "pegao" and in my house we used to fight over it. it's cruchy and flavorfull with a nice nutty flavor!!!! For the health conscious use olive or corn oil instead of fatback but it'll NEVER be the same...
Serve on a plate with a healthy helping of red beans on top and the meat of your choice, deep fried seasoned porkchops is one of mine, with fried sweet ripe plantains... YUMMMMMMMMM :tooth:
Wambli Ska wrote: »
Yes they do! They just opened up a new Venezuelan place close to my office in Miami and one of the folks that works for me is Venezuelan and promised to take me there for lunch next time I'm in town. Man I miss my arepas con natilla with my coffee in the morning!!! :tooth:
BTW does your wife know how to make Natilla? If she does can I have the recipe? All my friends inmediately think of the /SpanishColombian sweet custard instead of the Venezuelan version which is more like a sour cream kinda taste.
calebib wrote: »
My mother in law made something similar the other day except she added mushrooms as well, those Venezuelans love their mushrooms! Coincidentally, my father in law started the first commercial mushroom farm in Venezuela in the early 70s.
I love most any "ethnic" rice dish; arroz con pool, arroz con leche, biryani, etc.
DoctorWho wrote: »
What is "arroz con pool" ?????
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