Travel Dream

Heat the milk and cook the long grain rice at a low temperature. The long grain rice should absorb all the milk. Two cups of milk are needed for one mug of long-grain rice. In my cup go about 125 g of long-grain rice. Saute the onions in a frying pan until translucent and then add turmeric, cumin, cayenne pepper and cinnamon. Squeeze the garlic and add it. In a bowl, scramble the eggs with the tomato ketchup and add them to the skillet with the long grain rice along with the onions. When the eggs are slightly cooked, sprinkle with parsley and cheese. Season with salt and eat up.

Source: Jürgen von der Lippe

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