17 mar

Australian Rice

Miss LM Northcott, Mosman Branch

SERVES 6

2 tablespoons rice bran oil

2 onions, peeled and cut into rings

200 g (1 cup) white long-grain rice

3 large, ripe tomatoes, sliced into rounds

375 ml (1½ cups) water

Heat the oil in a saucepan over medium heat, add the onion and cook, stirring often, for 6–7 minutes, or until browned.

Add the rice and cook for another 3 minutes. Add the tomatoes and water.

Bring to a simmer, cover the pan tightly and cook over low heat for about 15 minutes. Remove from the heat and stand the rice for 5 minutes, or until the liquid is absorbed and the rice is tender.

Season to taste with salt and pepper and serve hot.