200ml long-grain rice 60ml corn oil 6 eggs 3 bananas To garnish: Onion, finely chopped Tomato, finely chopped Parsley, finely chopped
Wash the rice, heat the oil in a thick-bottomed pan and add the rice. Stir well, ensuring the grains of rice are covered with the oil, add 400ml boiling salted water and boil rapidly for 8-10 mins. Lower the heat to the minimum, cover the rice with a greaseproof paper circle and leave until the water is absorbed and the rice cooked. Shake the pan from time to time, don’t be tempted to stir the rice. Halve the bananas and dip lightly in cornflour. Fry the bananas in hot butter and the eggs in a separate pan. Spoon the rice onto a hot plate or bowl and top each portion with a fried egg and banana. Garnish with the finely chopped onion, tomato and parsley. Country of origin: Argentina