3 oz (75 g) fat bacon, rinded and chopped
1 medium onion, sliced
4 oz (100 g) rice
250 ml (8 fl oz) stock or water
salt and pepper
6 tomatoes, skinned and sliced
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
4 hard-boiled or poached eggs
chopped parsley to garnish
1 medium onion, sliced
4 oz (100 g) rice
250 ml (8 fl oz) stock or water
salt and pepper
6 tomatoes, skinned and sliced
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
4 hard-boiled or poached eggs
chopped parsley to garnish
method
1. Fry the bacon and onion together in a saucepan until the onion is softened.
2. Stir in the rice and cook for 2 minutes, then stir in the stock or water, salt, pepper and tomatoes.
3. Bring to the boil, then cover and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
4. Meanwhile, melt the butter in a saucepan and stir in the flour.
5. Cook, stirring, for 2 minutes, then gradually stir in the milk.
6. Bring to the boil and simmer, stirring, until thickened. Add salt and pepper.
7. Spread the rice mixture in a warmed serving dish and arrange the eggs on top.
8. Pour over the sauce and garnish with parsley.
2. Stir in the rice and cook for 2 minutes, then stir in the stock or water, salt, pepper and tomatoes.
3. Bring to the boil, then cover and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
4. Meanwhile, melt the butter in a saucepan and stir in the flour.
5. Cook, stirring, for 2 minutes, then gradually stir in the milk.
6. Bring to the boil and simmer, stirring, until thickened. Add salt and pepper.
7. Spread the rice mixture in a warmed serving dish and arrange the eggs on top.
8. Pour over the sauce and garnish with parsley.
serving amount
serves 3 - 4
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