Cheese, Egg, and Cream Based Recipes - Ceylonese Rice

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 75 ml/5 tbsp groundnut (peanut) oil

• 3 leeks, sliced

• 1 green chili, seeded and chopped

• 1 small onion, thinly sliced

• 4 size 1 eggs, beaten

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water for 10 minutes or until just tender. Drain and rinse with boiling water.

2. Meanwhile, heat the oil in a large frying pan (skillet) and fry (sauté) the leeks, chili and onion until soft but not brown, about 5-8 minutes.

3. Add the eggs and a little salt and pepper and fry, stirring until the eggs begin to scramble.

4. Add the rice a spoonful at a time, stirring well. Pile on to a warm serving dish and serve hot.