TOMATO RICE CURRY

125g uncooked rice (thoroughly washed & drained)
1 Tab milk
1 tsp curry pdr
2 tomatoes, peeled & diced
1 teacup stock
grated nutmeg to taste
seasonings
45g butter or dripping
2 shallots, or half a small onion (peeled & cut up)

Melt butter, add shallots and when golden brown stir in curry  & cook 5 mins.
Add rice, stock (thickened with a little flour if necessary) and milk. Blend all carefully together.
Add more liquid if necessary.

Stir in tomatoes with s/p & nutmeg . Stir gently and often: let simmer til rice is quite tender.

Serve piled up on a hot dish, with slices of tomato placed around it, and sprigs of cress or parsley.