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Cereals and bread from Ecuador
Arroz requemado is unhusked rice that is left to ferment and heat itself in big covered heaps, then dried and milled for the Ecuadorian highlands. Bacilli and moulds that already live on the moist grain heat the heap to 50–80 °C over days to weeks and turn the kernels golden to cinnamon brown. The partly pre-cooked rice cooks faster at altitude.
| Moist unhusked (paddy) rice | About 17–22 % moisture; thin-hulled Fortuna and Carolina varieties ferment most easily, and Chato-Canilla is used when they are short[VANVEEN1968] |
| No starter | The rice ferments with the microbes already on the grain[VANVEEN1968] |
| Starter | spontaneous |
Total time across the recorded steps: 13 days – 30 days
What changes: Moist paddy is heaped under tarpaulins until it starts to heat
Output: paddy beginning to heat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Arroz requemado is unhusked rice that is left to ferment and heat itself in big covered heaps, then dried and milled for the Ecuadorian highlands. Bacilli and moulds that already live on the moist grain heat the heap to 50–80 °C over days to weeks and turn the kernels golden to cinnamon brown. The partly pre-cooked rice cooks faster at altitude. Made in 4 steps over 13 days – 30 days. The longest step, turn and re-cover, takes 6–15 days (van Veen A.G 1968). Bacillus subtilis, the most prominent bacterium, strongly proteolytic and amylolytic and Aspergillus candidus, one of the most common fungi do most of the fermenting.
| Main step | 6–15 daysReported[VANVEEN1968] | Turn and re-cover |
|---|---|---|
| Temperature | 50–80 °CReported[VANVEEN1968] | Self-heating fermentation |
Nothing is added to arroz requemado; moist paddy in the husk heats itself in covered heaps and is then dried and milled. Bacilli and moulds rather than yeasts or lactic bacteria do the work, and the change sought is colour and quicker cooking, not sourness.
The fermented rice carries Aspergillus flavus, a mould that can make aflatoxin. In the 1968 study neither isolated strain made aflatoxin and none was found in the rice samples, but one old study does not clear other batches. A review of Ecuadorian fermented foods reports that mycotoxins were detected in 23 % of paddy rice in Ecuador, a finding about paddy rice in general, not about arroz requemado [ecuador2022].
Hazards the sources name: A Bacillus resembling B. cereus (not identical with the described species); Aspergillus flavus (2 strains, among the most common fungi; neither made aflatoxin on wheat medium, and no aflatoxin was found in that study's rice samples).
Every number is labelled with how it is known. How this atlas is made
Described by Herzfeld in 1957 and studied by van Veen, Graham and Steinkraus in 1968 [VANVEEN1968]; listed in FAO 1999 ch. 4 Table 1 [s1].
