Figure - the many faces of culture. There is rice, there sushi, risotto... Discovering new varieties, we are more and more in love with him, get to know its new features and how to use it in cooking. Offer a recipe of Ecuadorian cuisine, where you can use a rice aquatics mix of the brand Mistral, consisting of a mixture of parboiled and wild rice. This mixture is good because it combines the beneficial properties of fairly coarse in its texture nesliving wild rice and soft and crumbly dlinnozernogo steamed rice. The dish really festive, carnival, consisting of numerous ingredients, it is available to us, allowing to imagine a kitchen far us of Ecuador. The recipe is from the book "Ecuadorian cuisine", which was brought and given to me by the Ecuadorian student.