Ingredients
- 2 over the top
- 1 potato
- 4 1/4 c water
- 4 cups water to a in (boil pan)
- 2 c rice (raw)
- 1/2 lb carrots
- 3/8 c kidney beans (dried red)
- 5 tb corn oil
- 1/2 cup rice over the potatoes
- 2 tablespoons remaining oil in a enough to spread (pan)
- 1 tb water
- 1 tablespoon water
- 1 tablespoon oil
- 1/2 ts sugar
- 1/2 ts cinnamon (ground)
the potato and oil will develop their own crisp crust on the bottom. Serve warm. Serve 4 to 6 with other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. [> Be Seeing You -DPileggi in Houston, Texas
