Cold Rice

Cold Rice

Main Course, Memory Lane

Spanish Version

When I was a little kid on those school day-off, and when there were no other choice, I was left in charge of my grandma Lola, I love that, because I had the oportunity to change on my daily routine of food and everyday activities.

She used to go to the street markets up to three times per week to get the freshest products, and some of those days I joined her; that woman had a exquisite sense of taste, she could determine the ingredients of a preparation only with two bites.

Some of the different food off of my everyday diet was rice, because my mother has never been good at making rice, so it was very unusual. One of the things grandma Lola did was this cold rice recipe, not only I liked the result but the preparation itself was nice to watch.


2 cups white rice
2 tablespoons diced onions
1/4 teaspoon salt
4 cups of water
1 medium onion diced
2 garlic cloves minced
4 aji dulce peppers
2 seedless bell pepper
1 lb. Ground beef with least than 10% fat
2 tablespoons raisins
1 tablespoon capers
1 tablespoon of bell peeper filled olives, sliced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ketchup
2 tablespoon mustard brined vegetables
1/2 cup low sodium beef stock
1 teaspoon minced parsley
1/4 cup mayonnaise plus 2 tablespoons
2 tablespoons petit pois
8 cook and peeled shrimp



Sauté the diced onions in 2 tablespoons of corn oil (or any othe vegetable oil) until clear, add the rice and stir until the grains are covered with oil and make a little crackle.

Add water and salt and stir it until boiling, once bubbling reduce fire and simmer covered until the water is completely evaporated.

Pour cooked rice on a bowl and let it cool.


Mix onion and garlic with a tablespoon of oil on a frying pan until brown, add aji dulce and red pepper. Mix in the ground beef and brake it down while cooking.

Once the beef has changed color, add tomato, salt and pepper, stir in for a couple of minutes, add raisins, capers, olives, brined vegetables, ketchup and Worcestershire sauce mixing until everything is well spread.

Add water and cook covered until the beef is well cooked and the stew is soupy.

Uncover and let it sim, once off the burner add the minced parsley and let it cool for at least 30 minutes.


Mix the cool rice with 1/4 cup of mayonnaise, and separate it in equal portions, in a serving deep dish place half of the rice and press it to compact it, add the meat filling and press it down again, then add the other portion of rice, pressing down and covering with mayonnaise, sprinkle the petit pois and place the shrimp as decoration.

Place it in the refirgerator at least one hour until serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s