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
We are able to track the history of meal recipes far back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further. In practice though, mostly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. Aspicius informs us how the cooks of his times used a good variety of spices, including a few that will be familiar to modern cooks like thyme, rue and dill. As we move on, we find a couple of books from the 1300s - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that we all know today, but instead accounts of the types of food prepared by the cooks of the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in cookery books, most of which are kept safe in private cookery archives. By the advent of the 20th century, cookbooks are starting to become popular due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Arroz Con Leche De Coco recipe.
