A simple but delicious cake recipe:
1. rinse the long grain rice until the water remains clear. Peel and finely dice the potatoes. Put the potatoes, long grain rice, salt, paradeis pulp and 3/4 liter of water in a coated saucepan (otherwise the long grain rice will burn) and boil at low temperature until the liquid has almost evaporated (about 5 min).
Blanch (scald) the tomatoes with boiling water, remove the skin and cut the tomatoes in half. Add the tomatoes to the long grain rice form.
Stir well once and poke several holes in the long grain rice with a wooden spoon handle and put the butter in flakes.
4. first put a thin kitchen towel on the cooking pot, then put a tight-fitting lid on it. Allow the rice cake to swell at the lowest temperature for 20 to 30 minutes (this varies according to the type of rice), without opening the lid.
Turn the solid cake out onto a plate; it should have a lightly browned crust. If the crust is missing, perhaps brown the rice cake again briefly in hot butter.
6. for the sauce: peel and grate the onions. Fry in hot oil together with the minced meat until crumbly, add a quarter of a liter of water and the paradeis pulp. Season with salt, cinnamon, saffron and pepper and cook the sauce a little bit. Bring the sauce to the table with the rice cake.
7. to serve, garnish the cake with parsley leaves and m
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