30 ml (2 tbsp) vegetable oil
125 g (4 oz) onions, skinned and thinly sliced
125 g (4 oz) streaky bacon rashers, rinded and snipped
175 g (6 oz) long grain rice
2.5 ml (1/2 tsp) ground turmeric
300 ml (1/2 pint) light stock
salt and freshly ground black pepper
150 ml (1/4 pint) dry cider
4 eggs
chopped parsley, to garnish (optional)
125 g (4 oz) onions, skinned and thinly sliced
125 g (4 oz) streaky bacon rashers, rinded and snipped
175 g (6 oz) long grain rice
2.5 ml (1/2 tsp) ground turmeric
300 ml (1/2 pint) light stock
salt and freshly ground black pepper
150 ml (1/4 pint) dry cider
4 eggs
chopped parsley, to garnish (optional)
method
1. Heat the oil in a shallow, flameproof casserole or deep frying pan and fry the onion and bacon together to a golden brown. Stir in the rice and turmeric and cook 1 minute.
2. Add the stock and seasoning and bring to the boil, stirring. Cover and simmer gently for about 10 minutes.
3. Pour the cider into the casserole and adjust the seasoning. Make small 'wells' in the rice with the back of a spoon. Break the eggs, one by one, into a cup and tip carefully into the wells.
4. Cover the casserole or pan and continue to simmer gently for a further 7 8 minutes, or until the eggs are just set, adding a little more stock if necessary. Serve from the casserole, garnished with parsley, if wished.
2. Add the stock and seasoning and bring to the boil, stirring. Cover and simmer gently for about 10 minutes.
3. Pour the cider into the casserole and adjust the seasoning. Make small 'wells' in the rice with the back of a spoon. Break the eggs, one by one, into a cup and tip carefully into the wells.
4. Cover the casserole or pan and continue to simmer gently for a further 7 8 minutes, or until the eggs are just set, adding a little more stock if necessary. Serve from the casserole, garnished with parsley, if wished.
serving amount
serves 4
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