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FriedRicewithLeeksThis unusual rice dish is especially good with meat courses that contain a lot of sauce, such as casseroles and braised oxtail stews.


serves totaltime preptime cookingtime
6 persons 40 minutes 20 minutes 20 minutes


{tab Ingredients}

  • 900 grams Leeks
  • 175 grams Patna Rice
  • 2 tablespoons Salt
  • 50 grams Butter, unsalted
  • ½ teaspoon Curry Powder
  • Black Pepper

{tab Instructions}

  1. Set a pan holding about 4 litres of water to boil for the rice, and a smaller one holding about 600 ml for the leeks.
  2. Remove the coarse outer leaves, roots and tops from the leeks, wash well under cold running water, flushing away any dirt trapped in the ends, cut into 0.6 cm thick slices.
  3. Add a tablespoon of salt to each saucepan of boiling water, put the leeks in one and the rice in the other.
  4. Stir the rice until it comes back to the boil, cover and boil for 14 minutes.
  5. Meanwhile, simmer the leeks for about 5 minutes, then drain them through a colander.
  6. Melt the butter in a frying pan, and fry the leeks for 8 minutes or until just tender.
  7. When it is cooked, turn the rice into a sieve and wash thoroughly under hot running water.
  8. Add the drained rice to the leeks in the frying pan, blend in the curry powder, fry for a few minutes, stirring all the time.
  9. Season with freshly ground pepper and serve.


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