Tomato-flavoured Rice (Domatesli Pilav)

Place rice and 1 tsp. salt in a bowl or large jug, half cover with cold water and add just off the boil hot water to cover well. Leave to soak for about 15 minutes or ½ hr. Pour into sieve and rinse under cold water, leave to drain for at least 5 minutes.

Pour boiling water over the tomato and leave for a minute. Take off the skin. Chop and whiz with hand blender. Sieve and make up to 2 cups with the water.

Put the tomato and water in a non-stick pan, together with the tomato purée, vegetable stock powder or stock cube and a generous amount of seasoning. Add about 1 tbsp. olive oil and 25 gr.(1 oz.) butter, stir and bring to the boil.

When the water is boiling, add the rice, stir gently and put on the lid. Let it boil gently until bubbles appear on the surface. Dot some knobs of butter over the surface of the rice and turn down the heat. Let it continue slowly to absorb the water and butter. You can tell when all the water has been absorbed if you place a spoon gently into the rice and feel if there is any more water at the bottom of the pan.

When all the water has been absorbed, turn off the heat and let it rest with the lid on for at least 10/15 minutes.