1 small onion, chopped
2 cloves garlic, crushed
794 g (1 lb 12 oz) can tomatoes
6 teaspoons tomato puree (paste)
3 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 teaspoon sugar
60 g (2 oz) 1/3 cup long-grain rice
9 teaspoons dry sherry
salt and pepper
9 teaspoons single (light) cream and basil leaves, to garnish, if desired
2 cloves garlic, crushed
794 g (1 lb 12 oz) can tomatoes
6 teaspoons tomato puree (paste)
3 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 teaspoon sugar
60 g (2 oz) 1/3 cup long-grain rice
9 teaspoons dry sherry
salt and pepper
9 teaspoons single (light) cream and basil leaves, to garnish, if desired
method
1. Put onion, garlic, tomatoes with their juice, tomato puree (paste), basil, sugar and 625 ml (20 fl oz) 2 1/2 cups) water into a saucepan.
2. Bring to the boil, cover and simmer for 30 minutes.
3. Pour into a blender or food processor and puree. Sieve puree back into pan.
4. Bring back to the boil, then add rice, lower heat and simmer for 15 minutes, until rice is tender.
5. Stir in sherry and salt and pepper.
6. Serve in individual bowls, garnished with a swirl of cream and basil leaves, if desired.
2. Bring to the boil, cover and simmer for 30 minutes.
3. Pour into a blender or food processor and puree. Sieve puree back into pan.
4. Bring back to the boil, then add rice, lower heat and simmer for 15 minutes, until rice is tender.
5. Stir in sherry and salt and pepper.
6. Serve in individual bowls, garnished with a swirl of cream and basil leaves, if desired.
serving amount
serves 4-6.
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