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For 4 people
400 g rice profilee
200 ml coconut milk
1 finely chopped onion
2 or 3 teaspoons of curry
Do soffrigegre the onion in the oil.
Add the curry powder and stir until it releases its intense aroma and flavour.
Add the rice and toast briefly, add vegetable stock, stir occasionally and add salt to taste.
Halfway through cooking, add the coconut milk and finish cooking, leaving rice soft as a cream.