Otherwise called “messy rice”! This recipe has few ingredients, it is very straightforward to make and I think it has the “comfort food” feel. If you are a cheese eater, you can add crumbled goat’s cheese or some feta cheese at the very end.

Ingredients for 1 (multiply as needed!)

4 tablespoons of brown basmaty rice

1 small sweet potato (red flesh)

1 small red onion

2 tablespoons of cashew nuts

soy sauce (about 1-2 tablespoons, depending on how you like it)

2 tablespoons of groundnut oil (or other similar seed oil)

Wash the rice and put in boiling salted water, let it cook until the grains start to “open” (this will take some time, depending on the quantity of rice, for 1 portion it takes about 20 minutes).

While the rice is cooking, peel the onion, cut in half and slice thinly.

Skin the potato and cut in small chunks.

Heat the oil in a pan and put the potato, let it cook gently turning them every now and then, add the onions.

When the potatoes are nearly cooked put the cashews (no need to roast them, they taste just as lovely), cook a few more minutes and take off the heat.

When the rice is ready, strain it through a sieve, put it back in the pan and cover with a lid, let it fluff up for 2 minutes.

Transfer the potatoes on a dish, put a little bit more oil (one tablespoon is enough), heat the pan and throw the rice in.

Add the soy sauce and stir well.

What you are doing now is making the rice crunchy, it must form a golden crust, so turn it with a spoon so you can have as much crunch as you possibly can, that’s without burning the rice!

When the rice is almost done, put the potatoes back in the pan and mix everything together to heat it up.

Put on a plate and eat!

If you want, you can add crumbled cheese but if you do you might want to skip the soy sauce or it will be too salty.