{"id":9890,"date":"2017-05-08T00:00:00","date_gmt":"2017-05-07T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/arroz-hindu\/"},"modified":"2017-05-08T00:00:00","modified_gmt":"2017-05-07T22:00:00","slug":"arroz-hindu","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/arroz-hindu\/","title":{"rendered":"Arroz hind\u00f9"},"content":{"rendered":"
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n

\nIngredientes:<\/b>
\n
<\/b>
\n225 gr de arroz basmati, enjuagado
\n300 gr de espinaca, lavada y picada
\n225 gr de langostinos crudos, pelados
\n400 gr de tomates perita en lata, picados
\n2 cucharadas de aceite de girasol
\n1 cebolla grande, cortada al medio y en rodajas finas
\n15 gr de jengibre fresco, pelado y finamente picado
\n1 cucharada de comino molido
\n1 cucharada de semillas de cilantro molido
\n1 cucharadita de c\u00farcuma molida
\n1\/2 cucharadita de nuez moscada
\n1 pizca de az\u00facar<\/p>\n

\nPreparaci\u00f3n:<\/b>
\n
<\/b>
\nEscurrir los tomates en un colador sobre una jarra medidora de vidrio resistente al calor. A continuaci\u00f3n, dejar de lado. Poner una cacerola con agua a hervir. Calentar el aceite en una cacerola grande a fuego medio. Anadir la cebolla, el chile y el jengibre y mezclar durante 3 minutos. Anadir el comino, el cilantro, c\u00farcuma y nuez moscada y seguir revolviendo hasta que la cebolla se ablande. Agregar el arroz y los tomates escurridos en la cacerola y revolver para mezclar con la especias. Agregar suficiente agua hirviendo al jugo de tomate reservado, hasta lograr 450 cc de liquido en total. Mezclar este l\u00edquido en el arroz, agregar el az\u00facar y una pizca de sal, a continuaci\u00f3n llevar a ebullici\u00f3n. Reducir el fuego a bajo, tapar bien y dejar cocinar el arroz sin levantar la tapa durante 10 a 12 minutos hasta que todo el liquido se haya absorbido y los granos de arroz est\u00e9n tiernos. Agregar la espinaca, en manojos grande a la vez, a\u00f1adiendo m\u00e0s a medido que cada adici\u00f3n se reduce. Cuando toda la espinaca se ha anadido, poner los langostinos en la parte superior, volver a tapar la cacerola y reducir el fuego al m\u00ednimo. Cocinar por 2 minutos, luego apagar el fuego y dejar reposar durante 1 minuto, sin levantar la tapa. La espinaca se reducir\u00e1 aun m\u00e0s y los langostinos se cocinar\u00e1n. Suavemente, mezclar con dos tenedores para combinar el arroz, las espinacas y los langostinos. Servir de inmediato en platos individuales.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes: 225 gr de arroz basmati, enjuagado 300 gr de espinaca, lavada y picada 225 gr de langostinos crudos, pelados 400 gr de tomates perita en lata, picados 2 cucharadas de aceite de girasol 1 cebolla grande, cortada al medio y en rodajas finas 15 gr de jengibre fresco, pelado y finamente picado 1 cucharada…<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":9891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[],"class_list":["post-9890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"\nArroz hind\u00f9 - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/es\/arroz-hindu\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arroz hind\u00f9 - 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