Arroz con Miele - rice with honey. This is a very old dish it was served in the palaces of Byzantium. In the Iberian Peninsula it was introduced by Arabs and became a traditional dessert for the Spanish provinces such as Albacete, Jaen and Cadiz, where it is usually prepared for Easter. So, arroz con miele is a fragrant rice in honey caramel, dessert for big sweet tooth, and all the sweets of Arab origin.
|Cooking time -||Number of servings 4|
Boil 1/2 liter of water, add the rice and stir.
When boiling, add the orange zest, saffron and cinnamon.
Cook until the rice is tender. Then drain in a sieve to drain excess liquid.
While cooking the rice, heat in a deep frying pan or wide saucepan with olive oil. Add the honey.
Leave to simmer on a low heat (not need to interfere) until the mixture acquires a caramel taste.
Add the rice and cook for another 5 minutes.
Before serving, allow to cool completely.