Rice with Tomatoes
A simple dish of rice baked with egg and topped with a flavorful tomato sauce.
Ingredients
- 3 cups Cooked Rice (Use your favorite cooked rice. Can be leftover rice.)
- 1 cup Milk (For soaking the rice)
- 1 Egg Yolk (For brushing the rice)
- 7 medium Tomatoes (About 1.5 pounds)
- 0.5 medium Onion (Chopped)
- 1 tablespoon Butter
- 2 tablespoons Fine Bread Crumbs
- 0.25 teaspoon Salt (To taste)
- 0.5 teaspoon Sugar (To taste)
- 0.25 teaspoon Black Pepper (To taste)
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Instructions
- 1Soak the cooked rice in milk until the milk is absorbed. Drain any excess milk.
- 2Put the rice around the edge of a baking dish, forming a wall. Smooth the rice.
- 3Wash the rice with the yolk of a beaten egg. Put the dish into a preheated oven at 350°F (175°C) until the rice is firm, about 20 minutes.
- 4Strain the juice and pulp of the tomatoes. Season with pepper, salt, and sugar. Add the chopped onion. Stew for twenty minutes.
- 5Stir in the butter and bread crumbs. Stew for three or four minutes to thicken.
- 6Pour the tomato sauce into the middle of the rice dish and serve immediately.
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