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| Summer of Spice Cooking Class |
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| Arroz con Mango |
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Cooking the spices slowly in oil releases the aromatic essential flavor from the spices into the rice. “Arroz con mango” is a Miami Latin slang phrase for being all mixed up!
Ingredients to Serve 8-10 |
- 2 tablespoons Extra virgin olive oil
- 5 whole Cloves
- ½ teaspoon Cumin seeds
- 2 Inch piece Cinnamon stick
- 16 whole Black peppercorns
- 1/2 teaspoon Saffron, soaked in
- 1 tablespoon hot water
- 2 cups Basmati rice, rinsed
- 2 teaspoons Kosher salt
- 3 cups Water
- 1 Large Ripe mango, diced
- 4 tablespoons Golden Raisins
- 3 Tablespoons Chopped cilantro
- 3 Tablespoons Minced green onion
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To Prepare the Spices:
In a sauce pan over medium heat warm the olive oil. Pan fry the cloves, cumin, cinnamon and black peppercorns stirring constantly with a wooden spoon about 2 minutes.The spices should begin to become very flavorful.
To Cook the Rice:
Stir the rice into the spice mixture. Add the saffron and salt stirring until rice is well coated. Add water and bring to a boil, reduce heat, cover and simmer for about 10 minutes.
To Finish the Rice:
When the water has been absorbed, remove from heat. Let the rice stay covered for another 5 minutes on the side of the stove. Remove the cover and fluff the rice with large fork. Gentlely mix in the mango, raisins, cilantro and green onion. |
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Reality Cooking Class featured on WSVN 7's Style Files
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Click here to view video featuring this recipe!
