- 1/3 cup (70 gr) rice (short grain)
- 3 large ripe tomatoes
- 6 cups (1.5 liters) beef stock or water
- 1 tablespoon butter
- salt and pepper to taste
- 1/2 cup (30 gr) parsley, chopped
Wash rice and put into a saucepan with grated tomatoes, beef stock, butter, salt and pepper. Bring to boil without the lid on. Cover and simmer until rice is very tender.
Garnish with finely chopped parsley.