sopa de arroz (dry rice soup)rating:
400g basmati rice, well rinsed
6 tbsp groundnut oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 rip tomatoes, chunked
1 tbsp tomato pureé
1l veg stock
75g fresh or frozen peas
75g fresh or frozen sweetcorn
3 small thai chillis, seeded and finely chopped
salt and black pepper
drain rice, spread on baking sheet, put into oven on lowest setting for 15 mins to dry. Meanwhile, heat 2 tbsps of oil in pan, sauté onion and garlic for 2-3 mins, then add tomatoes, tomato pureé and a little stock, continue cooking for another 5 mins. Add a little more stock, transfer to liquidiser, and process till smooth.
take rice from oven, add remaining oil to a saucepan, and sauté the rice until golden brown. Drain off excess oil from the pan, add tomato mixture, and cook vigorously for 1-2 mins, stirring continuously. Add peas, sweetcorn, carrots and chillis, and remainder of vegetable stock. Bring to the boil, then cover and reduce the heat to a simmer for approx 10 mins, adding more stock or water if it dries out. Remove from heat, leave covered for 5 more mins. Stir well before serving.