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Rice with egg Yield: 5 servings Preparation time: 20 minutes Ingredients 1 cup of unwashed needle rice 3 tablespoons of butter 2 tablespoons of freshly grated Parmesan cheese 5 cups of water 1 teaspoon of salt 4 eggs Black peppercorns to taste Method of preparation In a medium pan, boil the water with the salt. Place the rice in the boiling water, stir with a wooden spoon and cook over high heat for 8 minutes, stirring occasionally. Taste the rice and, when it is almost done, turn off the heat, add 2 tablespoons of butter and cover the pan. The rice will finish cooking this way. Place a medium skillet to heat over medium heat. Break the eggs separately, one by one (so you don't lose them all if one is spoiled), and transfer to a bowl. When the frying pan is very hot, lower the heat, add 1 tablespoon of butter, wait for it to melt and add the eggs with a pinch of salt, without stirring. Cover the frying pan and let it cook. Remove the lid from time to time and, using a spoon, drizzle the eggs with the melted butter. Cook for approximately 1 minute for a runny yolk or until the eggs are at your preferred yolk. Add freshly ground black pepper to taste. Book. Remove the lid from the rice cooker and add the grated cheese. Mix. Assembly Place the rice in a deep plate, a little more grated cheese on top and freshly ground black pepper. Remove the eggs from the pan with a spatula and place them over the rice. Serve hot. _____ Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Kitchen assistant and contagious smile: Lucileide Batista Beauty: Omar Berger