Cookbook:Rice Tamale (Pastel de Arroz)

Cookbook | Ingredients | Recipes | Cuisine of Colombia

El Pastel de Arroz (rice tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.

Rice Tamale (Pastel de Arroz)
Category	Colombian recipes
Servings	6
Time	Cook 1 hour
Difficulty

Ingredients

Rice

• 1½ cups of rice
• ½ cup of white vinegar
• 6 Tbsp of cumin
• 1 Tbsp of salt
• 2 Tbsp of onoto seeds
• ½ cup of corn oil or sunflower oil
• 1 Tbsp of garlic powder

Filling

• 6 chunks of tender pork
• 6 pieces of chicken (I recommend drumsticks or cutlets)
• 6 small Vienna sausages
• 6 small chorizos
• 6 slices of bacon
• Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)
• 1 can (16 oz) Goya chickpeas
• 3 medium potatoes
• 3 red tomatoes
• 12 large cabbage leaves
• 24 large "lobster claw" leaves (can be replaced with banana plant leaves)
• capers, olives and pickled onions

Procedure

Rice

1. Mix all the ingredients well in a large Pyrex baking dish.
2. Let stand one day long under the sun (this is called orear).

Assembly

1. Place one leaf of cabbage on top of a clean working area.
2. Spread ⅛ cup of the rice mixture over the cabbage leaf.
3. Place one unit of each meat evenly through the pastel.
4. Place pickles, chickpeas, capers, pickled onions on top of the meats.
5. Place two slices of potato and two slices of tomato. Cover with another ⅛ cup of rice mixture.
6. Cover with one leaf of cabbage.
7. Place one washed lobster claw / banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.
8. Cook in a large pan cover with water, vinegar and salt for two hours.

Notes, tips, and variations

• Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika.
• You can prepare your own pickles: For 6 pasteles boil 1½ cup or water, ½ cup of vinegar, 4 Tbsp of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it.