Salma Rice With Tomatoes Recipe

Ingredients:

	Rice (Large Grain Rice)	2	Cup
	Lemon Juice	1	Qty
	Olive Oil	2	Tbsp
	Butter	2	Tbsp
	Tomato (Planed)	2	Cup
	Chicken Broth	2	Cup
	Salt	1	Tsp (large)
	Granulated Sugar	1	Tsp
	Black Pepper (White Pepper If Available)	1	Tsp

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Instructions:

1. Put the rice in a wire strainer and rinse it with plenty of water. Take it in a deep bowl and soak it in lukewarm water with the juice of half a lemon and salt added to it. (Your rice may break if you soak it in boiling water)
2. Cut the tomatoes in half and remove the seeds. Grate the meaty parts, be careful not to get a crust.
3. Heat oil and butter in a common rice cooker. If the grated tomatoes are roasted and release too much water, drain them. Add one to one and a half measure of hot chicken or beef broth, Otherwise add hot water and bring to a boil.
4. Turn down the boiling water. Put the rice in a wire strainer and rinse it thoroughly.
5. Add the drained rice to the boiling water and mix gently. Add water and salt, sugar and black pepper and close the lid. Cook for fifteen minutes on the lowest heat and draw the water. Put a few pieces of butter on it, cover it with a paper towel and let it brew.
6. You can serve the brewed rice warm by turning it upside down and airing it. Enjoy your meal!

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Pilaf Vegetable