Way back in the last millennium, “home economics” was a compulsory subject at the secondary school my husband and my sister-in-law attended.

Naturally, this was for girls only; the boys had to take “handicraft”. Ah, the good old days when gender roles were still clearly defined… *sigh* 🙄

“Home economics” included cooking lessons. And one day, so my husband told me, his sister brought a dish home from school that they called “Schinkenreis”. A dish dominated by rice and ham.

It was relatively simple to make, so her mother ended up cooking it quite often for lunch. So often that, in fact, Harry soon couldn’t stand the sight of it anymore.

But a while ago, surprisingly, Harry found himself craving that dish. Unfortunately, his sister couldn’t remember the recipe, so he just improvised and followed his own instincts.

It must have worked out great because Harry was very satisfied, saying the taste and texture seemed very familiar to him. 🙂

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What we need:

• 200g (7oz) ham
• 350g (12¼oz) sliced canned mushrooms
• 250g (8¾oz) rice in a cooking pouch
• 2 medium-sized onions
• Salt
• Black pepper

How to do it:

• Cut the ham into small cubes.
• Chop the onions into chunks.
• Put a little oil or margarine in a heated frying pan.
• Fry the mushrooms for 3-4 minutes approx., stirring constantly.
• Add the ham and onions, mix everything well.
• Fry everything together over medium heat for 5 minutes approx. while constantly stirring.
• Cook the rice according to the instructions on the packet, then drain it.
  Harry usually cooks the rice for one minute less so that it retains a bit of a bite.
• Add the rice to the pan and mix everything well over low heat. Season to taste with salt and black pepper.