Rib rice recipe

                                      Parboiled rice is used in this recipe. Do you know the difference between it and the common rice? Parboiled rice is the one that goes through pre-baking. In this process, the nutrients of rice, which are usually in the husk, go to its core. Thus, at the time of industrialization, it still continues with the nutrients. White rice does not go through the pre-cooking process and goes straight to industrialization. Therefore, it loses all the nutrients of the bark, the film and the germ, remaining only with the starch. And brown rice only passes through the peeling process, that is, it is the grain in its natural form.

INGREDIENTS

1 1/2 Kg of clean bovine rib, trimmed and seasoned with salt and black pepper

1/2 kg bacon cut into medium cubes

1 chopped onion (200 g)

1 tablespoon chopped garlic

350 ml of black beer

1 liter of hot water

1 tablespoon of salt

4 bay leaves

Chopped sage to taste

750 ml hot water

500 g of parboiled rice washed

Canned coriander

Chopped chives to taste                                                                                                                                                                                      METHOD OF PREPARATION

In a pan on medium heat and hot (that can go into the oven) put 1 ½ kg of clean bovine rib, trimmed and seasoned with salt and pepper, ½ kg of bacon cut into medium cubes, go golden, stirring Once in a while for about 25 minutes.

Add 1 chopped onion, 1 tablespoon chopped garlic and sauté until golden brown.

Add 350 ml of black beer, 1 liter of hot water, 1 tablespoon of salt, 4 bay leaves, sage to taste and mix.

Cover the pan and bake in preheated oven at 200 ° C for about 2 hours or until the rib is cooked.

Remove the pan from the oven, pour 750 ml of hot water, 500 g of parboiled rice washed, mix, cover, return the pan to the oven and leave for another 30 minutes at 200 ° C.

Remove from the oven put corned beef noodles, chopped chives to taste, mix and serve then.