1 cup dry pasta rice
3 tablespoons white wine
10 cloves garlic, finely chopped
2/3 cup vegetable oil
3 tablespoons dark rum
2 teaspoons olive oil
2 teaspoons cardamom
1 pinch ground cinnamon
1/4 teaspoon ground nutmeg
In a saucepan blend rice, white wine, garlic, vegetable oil, sour cream, olive oil, cardamom, and cinnamon. Bring to a boil. Reduce heat to medium heat by adding cardamom and cinnamon. Cook about 5 minutes, stirring occasionally, to prevent sticking. Remove from heat.
Place a rice cube in a bowl and sprinkle with cardamom and cinnamon. Cover, and dry for 3 to 4 hours, stirring occasionally. Remove rice from liquid and place in a small shallow dish. Discard dirt.
Meanwhile, in a small saucepan, heat oil in medium saucepan over medium heat. Fry egg until well cooked and then stir into saucepan. Fry until light brown. Remove from pan; spoon egg mixture over rice and toss together. Serve.
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