Tomato and sardine rice from the rice cooker

Ingredients for 2 servings:

• 2 cups rice to taste
• 1 m.-sized tomato(s)
• 1 can of sardines in oil, 125 g
• 2 small onions, about the size of a walnut, or more
• 1 clove(s) garlic
• salt and pepper
• 1 tbsp rice vinegar, as needed
• n. B. Stock cubes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

super cheap, delicious and everything is prepared in a rice cooker.

To measure, I use the rice cooker measuring cup; it’s much smaller than a normal cup. Measure the rice, pour it into a bowl or the rice cooker container, and wash it thoroughly until the water is no longer too cloudy. This applies to all types of rice. Normally, you need 1 1/2 cups of water per cup of rice. However, since this time you’re also adding the liquid from the tomato and the oil, I calculate 1 cup of water per cup of rice. Add the rice and the measured water to the rice cooker pot. You can then let it sit for 2 hours or overnight, if you like. Season the rice generously with salt and pepper. I also like to add 1-2 tablespoons of rice vinegar, but this isn’t necessary. Next, wash the tomato and cut a star-shaped cut into the bottom, don’t cut it in half. Salt the inside. Place it in the middle of the pot with the bottom side facing up. Peel the small onions (you can use more if you like). First, quarter them lengthwise, then halve them horizontally. Arrange the small pieces all around the tomato, keeping them undisturbed. Finely chop or press the garlic and scatter it all over, including on and inside the tomato. Collect the oil from the sardines and add it to the pot. Chop the sardines slightly and add them. If you like, you can add about 1/2 a stock cube for a stronger seasoning. Enough salt and pepper should be enough, though. Once everything is in the pot, simply turn on the rice cooker and wait until the light goes out, or whatever signal indicates that it’s ready. If necessary, allow an extra 5 minutes before opening the lid. At the end, stir everything together again, mixing the tomatoes and onions well into the rice, and serve.