Curried supper eggs

• 6 eggs
• 8 oz (225 g) long-grain rice
• ½

Boil the eggs for 8 minutes from cold. Drain and plunge into cold water. Shell and submerge eggs in a bowl of water until cold. Sprinkle the rice into a pan of boiling salted water and cook for 8–10 minutes, then drain. Turn into a greased ovenproof dish, add a few flakes of butter and cover with kitchen foil. Place in an oven heated to 325°F (160°C) or gas no. 3 for 30 minutes to dry.