Rice with Tomatoes

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)

Instructions

1. 1Soak the cooked rice in milk until the milk is absorbed. Drain any excess milk.
2. 2Put the rice around the edge of a baking dish, forming a wall. Smooth the rice.
3. 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.
4. 4Strain the juice and pulp of the tomatoes. Season with pepper, salt, and sugar. Add the chopped onion. Stew for twenty minutes.
5. 5Stir in the butter and bread crumbs. Stew for three or four minutes to thicken.
6. 6Pour the tomato sauce into the middle of the rice dish and serve immediately.