Purée cocotte

Step by step recipe

1. Put the rice in the rice cooker with 45 ml of water.
2. Put water in tank 3 and start cooking.
3. Cut the green part of the leek and remove the hairy base. Cut the white part into quarters and then into 1 cm long pieces. Let them soak for a few minutes in cool water and rinse them well.
4. When the rice is cooked, remove the rice cooker and put the leek whites in the steamer basket.
5. Put water in tank 2 and start cooking.
6. Set aside the cooking juice.
7. In a saucepan, cook the egg (starting with cold water) with baking soda for 10 minutes after boiling.
8. Put the leek whites in the bowl.
9. Put the rice in the bowl.
10. Pour the olive oil into the bowl.
11. Put the hard-boiled egg in the bowl.
12. Add some of the cooking juice depending on the desired texture.
13. Blend the bowl content.