Arroz árabe de Navidad al estilo peruano

Ingredientes

• 2 tbsp olive oil
• 100 g cappellini (broken into 5cm long pieces)
• 1 garlic clove (minced, grated or puréed)
• 2 cups rice
• 1 tbsp soy sauce
• 2.5 cups water (boiling)
• 1 tbsp brown sugar
• 100 g raisins (hydrated in boiling water for 10min)
• salt to taste
• toasted almonds for garnish (chopped)

Preparación

1. 1

   Dissolve the sugar in the boiling water in a bowl.

2. 2

   Toast the cappellini in olive oil on medium heat until really golden and set aside.

3. 3

   Add more olive oil to the pan if needed and cook the garlic for 1 minute. Add the rice and cook while moving for a couple minutes.

4. 4

   Add the raisins, pasta, soy sauce, salt and water and give it a stir. Taste the water to see if it's salty enough.

5. 5

   Let it come to a boil on medium heat and reduce the heat to minimum. Put a lid on the pot and let it cook for around 20min. If your stove i too intense even at minimum you can put a pan under the pot so the heat arrives more gently.

6. 6

   Uncover and use a fork to peek at the bottom and see if it's dry. If it is, move the rice around with a fork to fluff up.

7. 7

   Serve and top with toasted chopped almonds.