You will need
1 ½ cups (375 ml) uncooked long grain rice
grated rind of 2 lemons
3 T (45 ml) oil
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder
2 T (30 ml) lemon juice
freshly ground black pepper
chives, finely sliced or chopped parsley
2 T (30 ml) water
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
Stir-fry the rice and lemon rind in the oil for about 3 minutes until glazed. Add the boiling water and Chicken Stock Powder and simmer for 20 minutes. Leave to stand for 10 -15 minutes with a cloth under the lid of the saucepan to dry out the rice. Stir in the lemon juice and season with freshly ground black pepper. Garnish with chives or parsley and omelette curls.
Beat together eggs, water and Lemon & Black Pepper Seasoning.
Heat the oil in a smallish frypan. Pour one quarter of the egg mixture into the pan, swivel to spread the egg into a thin layer.
Cook until set on top. Remove from the pan. Repeat with the rest of the egg mixture.
Roll omelettes up tightly, cigarette style, and cut across into 5 mm rings.
Toss with rice.