Ingredients
- 2 over the top
- 1 potato
- 1,000 ml water
- 950 ml water to a in (boil pan)
- 475 gr rice (raw)
- 120 gr carrots
- 90 gr kidney beans (dried red)
- 75 ml corn oil
- 60 gr rice over the potatoes
- 30 ml remaining oil in a enough to spread (pan)
- 16 ml water
- 16 ml water
- 16 ml oil
- 2 gr sugar
- 1 gr 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
