Receta de la abuela, Insulsos Huilenses de arroz, los originales.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cost-effective substitute.

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes maintain flavor with lower sugar.

baking powder

🥗Healthier: baking soda

💰Cheaper: self-rising flour

Baking soda can be used with an acid for leavening.

The night before, soak the rice in water to soften it, covering it completely and sealing to avoid contact with anything.

The next day, drain the water and rinse the rice thoroughly.

In a pot, add 200 ml of water and cinnamon to taste.

Blend the rice with 2 cups (400 ml) of water until well liquefied.

Add 1 tablespoon of cornstarch to the blended rice mixture and blend again until well mixed.

Strain the blended rice mixture through a colander and set aside.

Bring the water in the pot to a boil and add sugar, removing the cloves and cinnamon sticks once it boils to flavor the water.

Add the strained rice mixture to the boiling flavored water, stirring constantly to prevent it from settling at the bottom.

Continue mixing vigorously until the mixture thickens to a creamy consistency, then turn off the heat.

Prepare the leaves, ensuring they are well softened.

Place a tablespoon of the mixture on one end of a leaf and roll it up, repeating with the remaining mixture and leaves.

Place the rolled insulsos in a steamer (baño maría) for 30 minutes to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens