Name: Rice Casserole (Budín de Arroz)
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 1 cup converted rice; 2 garlic cloves, minced; 1 small onion, finely chopped (about ½ cup); 2 tablespoons butter; ½ recipe Picadillo Dulce; 1 tablespoon ground true (Ceylon) cinnamon, preferably freshly ground in a spice grinder; 1 tablespoon sugar; 6 large eggs, separated; 2 cups Caldo de Pollo or water; 1 cup milk

Preparation info

4-6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Try to find the true Ceylon cinnamon for this dish. The cinnamon and sugar should completely cover the casserole, so the wrong flavor of the cassia usually sold as cinnamon in this country would really stand out.

Ingredients

2 tablespoons butter
1 small onion, finely chopped (about ½ cup)

Method

Melt the butter in a heavy 2-quart Dutch oven or saucepan over medium heat. When fragrant and bubbling, add the onion and garlic and cook 3 minutes, stirring often. Add the rice and cook, stirring often, until the rice is golden, about 3 more minutes. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer, partly covered, 10 minutes. Stir in the milk, cover tightly, and co

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Ingredients

Method

Part of