DIRECTIONS:
Fry
the tomatoes for 20 minutes with salt and a teaspoon of sugar.
In the pressure cooker put 4 big tablespoons of rice and 8 of
water, the garlic cloves (peeled), the bay leaf and pour some
oil over it. Close the pressure cooker and cook it for 10 minutes
from the moment it starts to whistle (20 if you’re using
a regular pot). Blend the tomato you have previously fry. Make
one fried egg per serving. Using a cup or mould, make a rice mould,
and put the tomato and the egg on top of it.