750 g of uncooked white rice
1 goat or 1/2 goat weighing more than 2 kg
1 cup of dry white wine
250 g of pork fat
50 g of pig's blood
onion, pepper, garlic, and salt to taste
750 g of uncooked white rice
1 goat or 1/2 goat weighing more than 2 kg
1 cup of dry white wine
250 g of pork fat
50 g of pig's blood
onion, pepper, garlic, and salt to taste
Leave the goat clean and free of any residue in water and salt for a couple hours or so
After that, remove it from the water and massage with crushed onion, salt, and pepper, as well as white wine
Let the goat marinate in this mixture overnight in a covered container
Roast the goat in a large roasting pan, completely covered with pork fat cut into strips and drizzled with pig's blood
As needed, brush the goat with marinade
When it's almost done, dissolve garlic in hot water and spread evenly over the goat along with the pan juices
Close the oven and let the goat finish cooking
After the goat has finished roasting, combine beef broth with the pan juices to cook the rice
The proportion should be three parts of broth for one part of marinade
To prepare the rice, wash it well and add it to boiling broth
As soon as it boils again, transfer it to the oven to finish cooking
Serve the rice in a platter and the goat, sliced and arranged on top
