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Baked Potatoes and Rice (Jewish)

ingredients

serves 10
50 g chopped onion
75 g short-grain rice
2 kg barrel-shaped potatoes
300 ml white stock

method

1. Place 50 g chopped onion and 75 g short-grain rice in a baking dish with 2 kg barrel-shaped potatoes.

2. Moisten with 300 ml white stock, brush with oil, then bake at 200°C until the cooking liquor has evaporated and the potatoes and rice are coloured golden brown and cooked.

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