Summary

Ingredients

• 100 g rice (parboiled)
• Salt water
• 200 g carrot (s)
• some water, possibly
• 100 g leeks
• 50 g cremefine for cookin (7% fat)
• Curry powder
• 1 teaspoon, heaped vegetable stock, instant
• pepper
• 1 tablespoon olive oil

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Instructions

1. Peel the carrots and cut into thin strips with the potato peeler. Clean the leek and cut into thin rings. In the meantime, cook the rice in salted water.
2. Put the carrots in another saucepan and simmer for 5 minutes over medium heat with the lid on. The carrots contain water, but if it burns add a dash of water. Then add the leek and cook for another 5 minutes.
3. Remove the lid, add 1 tablespoon of olive oil and fry a little. Then pour in the cremefine, stir briefly and season with a little pepper, the vegetable stock and a little curry. Arrange on top of the rice.