Tomato Rice Pliaf


  • 2 cups of baldo rice
  • 1.5-2 glasses of water
  • 3 medium tomatoes, grated
  • 1 teaspoon of granulated sugar
  • 2 spoonful butter
  • 2 tablespoons of sunflower oil
  • 2 teaspoons of salt

Sort the rice and wash it with plenty of water until the starch is gone. Put it in a bowl and add warm water to it and let it put for 10 minutes.
Rinse again with plenty of water and drain thoroughly. Heat the butter and sunflower oil in a saucepan.
Add the grated tomatoes and fry until the water is gone. Add the rice and fry it until it is grainy.
Add 1.5 cups of water and salt and let it boil.
After the water boils, close the lid of the pot and draw the water on low heat and cook until the rice is soft.
Take it from the stove, paper towel over the rice and cover the lid of the pot again.
Let it rest like this for 5-10 minutes. Stir the rice slowly with a wooden spoon before serving. Serve hot.

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