Materials

1 cup of baldo rice

1/2 cup almonds – soaked in warm water

2 spoonful butter

1 quince – seeds and cores removed, finely diced

1/2 cup of seedless raisins

2 cups beef broth

1 teaspoon salt

1 teaspoon allspice

1 teaspoon cinnamon

About

Soak the almonds in warm water for 15 minutes and then remove the shells.

Lightly roast the almonds in butter in a saucepan.

Add the washed and strained rice to the almonds. Sauté for 2 more minutes.

Stir in the quince, allspice, cinnamon, salt and raisins. Add the broth and leave to simmer over a low heat until the water has been absorbed.

 

Preparation of

Remove the shells of the almonds that you have kept in warm water for 15 minutes.

Then lightly roast the almonds you melted in the pot.

Turn the washed and strained rice into almonds together for 2 more minutes.

Add the proportions of quince residue, allspice, oppression, salt and grapes.

Add the meat administrations, continuing until you pay off the evacuation costs.