Arrozconcremaricewithsourcream Recipes

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ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ



Zarela's Famous Creamy Rice Casserole from Aaron Sanchez image

I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."

Provided by Felina

Categories     White Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 cups water
2 cups converted rice
1 tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated white cheddar cheese

Steps:

  • Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
  • Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
  • Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
  • Dice the poblanos and add to pan when the onion is wilted.
  • Saute for one minute.
  • Let cool and combine with the rice.
  • Drain the can of corn well and add to the cool rice and poblano mixture.
  • Add the sour cream mixture and mix in the grated cheese.
  • Bake for 30 minutes or until heated through in a 350 degree oven.
  • If using a Pyrex dish, the oven temperature should be 325 degrees.

Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27

ARROZ CON TRES LECHES ARANCINI RECIPE BY TASTY



Arroz Con Tres Leches Arancini Recipe by Tasty image

Creamy tres leches rice pudding is transformed into delicious graham cracker and coconut-crusted dessert arancini. They're drizzled with orange-infused sweetened condensed milk and topped off with more toasted coconut flakes for a sweet and crunchy finish.

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

9 graham crackers, 1 sleeve
⅓ cup unsweetened coconut flakes
1 cup all purpose flour
4 teaspoons Toasted Cinnamon, divided
1 batch Arroz Con Tres Leches, chilled
6 cups vegetable oil, for frying
2 large eggs
2 teaspoons kosher salt
¼ cup sweetened condensed milk
2 teaspoons orange zest
¼ cup toasted coconut
deep fry thermometer

Steps:

  • In a small food processor, combine the graham crackers and untoasted coconut flakes and process until finely ground and well combined. Transfer to a shallow dish and set aside.
  • In a separate shallow dish, use a fork or whisk to mix together the flour and 2 teaspoons of toasted cinnamon.
  • Using a small ice cream scoop, scoop some of the arroz con tres leches into the flour mixture and roll to coat lightly, then roll in your hands into a tight ball. Place on a baking sheet and repeat with the remaining rice. Freeze for 1 hour, or up to overnight. Reserve the remaining flour mixture.
  • In a medium pot fitted with a deep-fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top.
  • In another shallow dish, beat the eggs.
  • Remove the rice balls from the freezer and coat again in the flour, then in the egg, and then in the graham-coconut mixture, dusting off any excess.
  • Working in batches of 4-6 at a time, fry the rice balls in the hot oil for 3-4 minutes, until golden brown on all sides. Transfer to the wire rack to drain and sprinkle with the salt and remaining 2 teaspoons of cinnamon.
  • Meanwhile, in a small pot, combine the sweetened condensed milk and orange zest. Cook over medium-low heat until warm, but not boiling, 3-4 minutes. Transfer to a squeeze bottle.
  • Arrange the arancini on a plate and drizzle with the orange-infused condensed milk. Top with the toasted coconut flakes.
  • Enjoy!

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