You will need
    • rice (1 Cup);
    • onion (1 large);
    • carrot (1 medium);
    • butter (50 g);
    • tomato juice (2 tbsp.);
    • curds (1 tbsp);
    • water boiled (2.5 cups);
    • salt and pepper to taste.
Select best long rice – it is less sticky when fighting than round. Pour desired amount of rice into the pot. Rinse it under running water until the water is clear. Rinsing the rice helps remove small particles of shell that are not removed in the production when processing, and rice dust.
Clean the onions and carrots. Finely chop onion, carrot grate on medium grater.
Take a saucepan in which to cook, and put on a big fire. It is best to use the cauldron as it has thick walls. On the bottom place the butter.
When butter melts, add chopped onion. Stirring, simmer it for two minutes. Pour in a pan to the onions carrots and simmer until then, until the onions are Golden.
Pour in the pan rice. Pour water so that it almost covered the rice. With this amount of water the rice is braised, not fried. Mix all in a saucepan, cover. Make a small fire and simmer for 30 minutes. To make the rice not stick together, while stewing, add 2 tablespoons of vegetable oil.
Add tomato juice and seasoning, stir. Pepper and salt.
Can be served as a side dish to meat, fish, stewed liver.