3 3/4 cups of rice
350g of butter or margarine (1 1/2 cups)
2 medium-sized onions, finely chopped
2 cloves of garlic, finely chopped
a pinch of cinnamon
to taste salt
boiling water
2/3 cup of clear raisins
1/2 cup of pineapple rings, peeled and cut into slivers
1/2 tablespoon of sweet paprika
3 3/4 cups of rice
350g of butter or margarine (1 1/2 cups)
2 medium-sized onions, finely chopped
2 cloves of garlic, finely chopped
a pinch of cinnamon
to taste salt
boiling water
2/3 cup of clear raisins
1/2 cup of pineapple rings, peeled and cut into slivers
1/2 tablespoon of sweet paprika
Melt the butter or margarine, add the onion and garlic, and fry until the onion is soft and translucent
Add the rice and fry for about 6 minutes, stirring frequently
Add salt to taste and a pinch of cinnamon
Add boiling water just enough to cover the rice by about 3.5cm
Cover the pan well and cook over low heat until the water has been absorbed and the rice is cooked
Add raisins, pineapple rings, and sweet paprika, and mix well
To freeze: let it cool, place in a plastic container, seal, roll, and freeze
To defrost: remove the container from the freezer 24 hours before serving
Aquatic in a pan, and if desired, shape into decorative form, open well, and de-mold
Serve immediately.
