Salpores De Arroz
Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.
Yield
16 servingsPrep
10 minCook
20 minReady
30 minHistory and origin of Sapores de Arroz
Salpores de Arroz, or simply "Salpores," is a traditional rice-based dessert that has its roots in the rich culinary heritage of El Salvador.
This delightful treat is enjoyed throughout the country and has become a beloved part of the local cuisine.
The word "Salpores" is derived from the Spanish word "salpores," which refers to a type of sweet or dessert.
The "de Arroz" part of the name means "of rice," indicating the main ingredient used in this delicious dish.
The origins of Salpores de Arroz can be traced back to the indigenous peoples of El Salvador, who have been cultivating rice for centuries.
Over time, Spanish and other cultural influences have helped shape the recipe into the delightful dessert that is enjoyed today.
Salpores de Arroz is often enjoyed as a snack or dessert, and it is especially popular during special occasions and celebrations.
It is typically served with a dusting of powdered sugar or a drizzle of honey, and it can be enjoyed on its own or as a sweet accompaniment to other dishes.
Salpores de arroz in english
Salpores de Arroz in English is Rice Fritters. These delightful treats are a popular snack or dessert in El Salvador and are made from a simple yet delicious combination of ingredients.
What is arroz?
Arroz is the Spanish and Portuguese word for "rice." It's a versatile and widely consumed staple food in many cultures, often enjoyed in dishes like paella, risotto, and arroz con pollo. In fact, it's so popular that it's the third most produced agricultural crop in the world, after sugarcane and maize.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cinnamon sticks
|
*
|
|
| 3 ⅓ | cups |
rice flour
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 6 | tablespoons |
milk
lukewarm |
|
|
colored sugar crystals
pink, decorating sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cinnamon sticks
|
*
|
| 789 | ml |
rice flour
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 9E+1 | ml |
milk
lukewarm |
|
| 1 | x |
colored sugar crystals
pink, decorating sugar |
* |
Directions
Grind cinnamon stick in spice grinder until fine.
Set aside.
Place rice flour in large bowl.
Make well in center and add cinnamon, sugar, shortening, salt, baking powder, baking soda and eggs.
Stir to mix.
Slowly add enough milk to make soft dough that will come together in ball, resembling tortilla masa.
It is easiest to get texture right if you mix with your hands.
Form dough into 16 balls.
Place on wax paper-lined baking sheets.
Press each down with 2 fingers, laid flat to make 2 ridges in dough.
Sprinkle with pink sugar.
Bake at 350℉ (180℃) until well browned, about 18 to 20 minutes.
