FESTIVE RICE CROWN

INGREDIENTS

- ½ cup angel hair pasta 

- 3 cups basmati rice

- 2 tablespoons olive oil

- 1/2 teaspoon coarse salt

- 1 ½ teaspoon garlic powder

- 3 cups filtered water

- ½ cup yellow corn

- ½ cup raisins

- ½ cup chopped red pepper 

- ½ cup red pepper in juliana/strips

- 1 sprig parsley finely chopped 

IMPLEMENTS

- Crown mold (a round mold with a hole in the center)

- Kitchen scissors

PREPARATION

In a pie dish put ½ cup angel hair pasta, spread on the bottom of the dish and take to the microwave for 1 minute on high. Remove , mix with the rubber spatula and cook for 30 seconds, remove-mix- and cook 30’ more and again, so 3 times 30 seconds mixing every time to have a homogeneous toast.

Next, measure 3 cups of basmati rice and wash it under the running water until we remove all the starch and water comes clear. Now, add 2 tablespoons of olive oil to the rice cooker, 1 ½ tablespoon of coarse salt, 1 ½ powder garlic, mix it all with a spoon,  and let it fry for 2’.

Then, add the rice and 3 cups of filtered water,  1/2 cup of yellow corn, ½ cup of little raisins and turn on the rice cooker, let it cook for 10’and  add the angel hair toasted pasta, stir softly and leave it to finish cooking.

When it is almost ready add finely chopped red pepper.

In a crown mold or in a cake mold, spray olive oil . Then add the  cooked rice, press with a spoon, we want our rice to be compressed. Then, cover our mold with a round serving dish larger than the rice mold. Finally flip it over, holding  firmly with both hands ,  and it’s ready!

To finish , we need to decorate it with strips of red pepper and sprinkle  some  finely chopped parsley.

Enjoy!

PREP TIME: 25 MIN

TIPS

• You can use another type of oil and spread with a kitchen brush.