Curried Rice and Tomatoes
A bit of student veggie recipe, one for when the budget is tight. Very filling, and warming on cold nights too.
8 oz. of Patna rice
3 tspn of curry powder
Salt to taste
1 oz. of butter.
1 lb. of tomatoes
Rinse the rice with cold water, then add to a pan of cold water and bring to the boil. Once it reaches the boil, drain the water off the rice. This is just to lose the starch and any dust from the rice.
Mix the curry powder with a little water, once mixed, top up to 1 pint with cold water. Add the to the rice with the butter and salt.
Put back on the heat and cover the rice, with a piece of greaseproof paper, or the butter wrapper. Let it simmer gently until the water is absorbed. This will take about 20 minutes.
Rice cooked this way will have all the grains separate.
For the tomatoes:
Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato.
Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven.
Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.
View more Main Meals recipes
View more Rice based recipes