1 coconut, finely shredded & browned, in butter
1/2 cup rice (pre-cooked)
1 cup boiling liquid from coconut
1 medium onion, finely chopped
1 tsp salt
2 tbsp butter for the coconut
2 tbsp butter for the onion
Directions
Heat the butter well, and brown the shredded coconut. In another pan,
fry the onion, add the rice, salt, and heated liquid from the
coconut. Let it boil, then the lower heat. Add the coconut meat and
let it cook for 20-25 minutes until it is soft and dry. If necessary,
add more water. Stir in the pre-cooked rice.
Servings: 6 servings
Arroz Con Leche De Coco Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Recipes as an idea can be observed back into ancient history, in fact as far back into recorded history as the Egyptians, and possibly even further. However, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. He also informs us how the ancient chefs used many different aromatic flavours, including many that are still in use today for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cookery, the majority of which are now in private cookery archives. By the arrival of the 20th century, recipe publications are in great demand, as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Arroz Con Leche De Coco recipe.
