Thursday, Dec 20 2007

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Tomato Rice Baked in Foil

Ingredients

Basmati rice
Tomato Puree
Dry red chillies
Soy sauce
Bayleaf, cloves, cinnamon

 Method

1. Wash, soak 1 1/2 cups basmati rice in salted water for 30 minutes.
2. Pour one tin tomato puree into a nonstick pan.
3. Add 2 cups water, salt, 3 broken dry red chillies, 1 tsp. soysauce.
4. Stir and bring to boil, add drained rice.
5. Bring back to boil, add 1 bayleaf, 2 cloves, 1/2"stick cinnamon.
6. Simmer on low, with a loose fitting lid.
7. When done, each grain would separate, and all liquid absorbed.
8. Press a grain to test if done.
9. Add 1/2 cup grated cheese, mix well, transfer to a large sheet of aluminium foil.
10. Fold corners up to form a packet.
11. Bake in preheated oven at 200^oC for 10 minutes.
12. Serve hot, with stirfried veggies, or a wholesome salad.

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    Tomato Puree DishesIndex