2 1/2 glasses long rice(uncle bens)
1 tablespoon lemon juice
2 large bunches spinach- the leaves only
1 tablespoon butter 1 tablespoon oil
1 teaspoon curry powder
1 tablespoon butter
3 tablespoons water
2 tablespoons tomato puree
green olives and (optional)

Boil 8-9 glasses of water with salt and lemon juice. Add the rice and boil until is cooked but still firm. Meanwhile, chop and fry gently in the 1 tablespoon of butter the already prepared spinach.

Heat the oil in a small saucepan, stir in the curry powder, add the water, bring to the boil for 2-3 seconds and remove from heat. Drain the rice and divide into 3 parts. Mix one part with the spinach and some salt and the second part with the curry mixture.

In the third part stir in the 1 teaspoon of butter and the tomato puree. Place the rice in layers in a round mound. First place and press the yellow rice,second the red rice and third the green rice. Cover well with double foil. It may be kept warm for 20-25 minutes. If covered with towels. Turn the rice out and garnish on top alternately with green olives.

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