Rice from the bed

Ingredients for 2 servings:

• 1 cup long grain rice or basmati rice
• 1 small onion(s)
• some salt and pepper
• 1 carrot(s), diced
• some olive oil
• 2 cup(s) water or broth, as desired
• 1 pinch(s) curry powder, to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Can be prepared well and forgotten until serving.

Heat olive oil in a small, but not too shallow, saucepan. Sauté the finely chopped onion, but do not let it brown. Add the finely chopped carrot. Stir frequently. Add the rice and stir for about a minute until it is coated with the oil. Now deglaze with the appropriate amount of water or stock. Season with salt and pepper and let it cook for about 1-2 minutes. If desired, add a pinch of curry powder; this goes well with chicken. Now place the pan on a bed with the lid on and cover completely so that no heat is lost. The rice will now swell slowly for about 20 minutes and retain its heat.