Rice Capirotada

Rice Capirotada Recipe from Mexico - A Delicious Twist on Traditional Rice Recipes

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Rice Capirotada is a traditional Mexican dessert that is often served during Lent. This sweet and savory dish is made with cooked rice, apples, raisins, almonds, and cheese, all baked together in a delicious cinnamon and orange-infused syrup.

History

Capirotada has its origins in Spain and was brought to Mexico by Spanish colonizers. Over time, the recipe evolved to include local ingredients such as rice, apples, and cheese. Today, it is a popular dessert enjoyed by many during the Lenten season.

Ingredients

1.5 cups water
1 cup piloncillo brown sugar or firmly packed brown sugar
2 four-inch Mexican cinnamon sticks
rind of 1 orange, grated
3 cups cooked rice
2 tart red apples, chopped
0.75 cup raisins
0.5 cup sliced almonds
vegetable cooking spray
2 cups grated cheddar cheese, divided

How to prepare

In a small saucepan, combine water, brown sugar, cinnamon sticks, and orange rind. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove cinnamon sticks from the mixture and set aside.
In a large bowl, combine rice, apples, raisins, and almonds.
Spoon half of the rice mixture into a 2 qt (1.89 liter) baking dish coated with cooking spray. Sprinkle 1 cup of cheese over the rice mixture.
Spoon the remaining rice mixture over the cheese.
Pour the sugar mixture over the rice. Sprinkle with the remaining 1 cup of cheese.
Cover the dish and bake at 350°F (177°C) for 45 to 50 minutes.
Serve hot.

Variations

You can add a splash of rum or brandy to the syrup for an extra kick of flavor.
Instead of apples, you can use pears or peaches for a different twist on the recipe.
For a dairy-free version, you can omit the cheese or use a dairy-free alternative.

Cooking Tips & Tricks

Make sure to cook the rice until it is tender but still slightly firm, as it will continue to cook in the oven.

- Be sure to remove the cinnamon sticks from the syrup before pouring it over the rice mixture.

- For a richer flavor, you can toast the almonds before adding them to the rice mixture.

Serving Suggestions

Rice Capirotada is best served warm, either on its own or with a scoop of vanilla ice cream on top.

Cooking Techniques

Be sure to cover the baking dish while baking to prevent the top from burning.

- You can also broil the dish for a few minutes at the end of baking to get a crispy, golden top.

Ingredient Substitutions

You can use white sugar instead of brown sugar in the syrup.

- If you don't have Mexican cinnamon sticks, you can use regular cinnamon sticks or ground cinnamon.

Make Ahead Tips

You can prepare the rice mixture and syrup ahead of time and assemble the dish right before baking.

Presentation Ideas

Serve the Rice Capirotada in individual ramekins for a more elegant presentation. - Garnish with a sprinkle of cinnamon or a dollop of whipped cream before serving.

Pairing Recommendations

Rice Capirotada pairs well with a cup of Mexican hot chocolate or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 25g

Fats

- Total Fat: 10g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 20%

- Iron: 8%

Alergens

Contains dairy (cheese)

- Contains nuts (almonds)

Summary

Rice Capirotada is a rich and satisfying dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Rice Capirotada is a delicious and comforting dessert that combines sweet and savory flavors in every bite. With a rich history and a variety of flavors and textures, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished helping my neighbor Maria with some gardening in her backyard. As a token of her appreciation, she invited me inside for a refreshing glass of limonada and a slice of her famous Rice Capirotada.

I had never heard of Rice Capirotada before, but as soon as I took my first bite, I knew I had to learn how to make it myself. The sweet and creamy rice pudding, flavored with cinnamon and topped with a crunchy layer of caramelized sugar, was like nothing I had ever tasted before.

Maria saw how much I enjoyed her dessert and offered to teach me how to make it. She explained that Rice Capirotada was a traditional Mexican dish that was typically served during special occasions like weddings and fiestas. The recipe had been passed down through her family for generations, and she was happy to share it with me.

I eagerly accepted her offer and spent the rest of the afternoon in her kitchen, taking notes as she guided me through each step of the recipe. I learned how to cook the rice in milk until it was soft and creamy, how to infuse it with cinnamon and vanilla, and how to layer it with a mixture of eggs and sugar before baking it in the oven until it was golden brown.

As the Rice Capirotada baked, Maria shared stories with me about her family and the traditions that had been passed down through the years. She told me about the time she had made the dish for her daughter's wedding, and how her abuelita had taught her how to make it when she was just a little girl.

By the time the Rice Capirotada was ready, I felt like I had been welcomed into Maria's family. As we sat down to enjoy our dessert together, she passed me a handwritten copy of the recipe and told me that now I could make it for my own family and friends.

Since that day, Rice Capirotada has become a staple in my kitchen. I have made it for countless gatherings and celebrations, and each time I do, I think of Maria and the special bond we share over this delicious dish.

The recipe for Rice Capirotada is more than just a list of ingredients and instructions – it is a connection to the past, a link to the traditions and memories of those who came before me. And as I continue to make it for my loved ones, I know that I am carrying on a legacy that will be cherished for years to come.