Bridget L. Wardley and Judy MoreIngredients:
3 tablespoon white basmati or long grain rice
1 1/4 cups water
1/2 small chicken breast, skinned...
Bridget L. Wardley and Judy More
Ingredients:
3 tablespoon white basmati or long grain rice
1 1/4 cups water
1/2 small chicken breast, skinned and cut into small pieces
1 small leek, washed and thinly sliced
Water to thin
Ingredients:
3 tablespoon white basmati or long grain rice
1 1/4 cups water
1/2 small chicken breast, skinned and cut into small pieces
1 small leek, washed and thinly sliced
Water to thin
Directions:
1. Put the rice in a sieve. Wash and drain it.
2. Place in a small saucepan and add the water. Bring to the boil and reduce heat. Cover with a tight-fitting lid and simmer for 5 minutes.
3. Add the chicken and the leek and continue to simmer for another 20 minutes until the chicken is cooked right through, and the rice and leeks are tender. Add a little more water, if necessary.
4. Pur�e the mixture until smooth. Take out one portion to serve. Add cooled, boiled water to thin, if necessary.
Makes 6-8 servings
