Materials
5 glasses of broth
4 tomatoes
1 teaspoon of sugar
½ cup of rice
50 g butter
½ bunch of parsley – finely chopped
1 teaspoon of salt
Juice of 1 lemon or vermicelli
DIRECTIONS
Boil the broth, and add the salt and rice.
Mix the grated tomato and sugar and add this mixture to the rice once it is almost cooked.
Add the finely chopped parsley and butter.
Boil the rice until cooked.
Serve with lemon.
