How to cook
Cut the sauerkraut into thin strips. If they're too long, cut them in 2. Pour oil in a pot and once heated, add the finely chopped onions and washed rice. Keep stirring until the rice absorbs enough oil and starts to turn glassy.
To the rice and onions, add 3 cups water + 1 tsp salt or 1 cup sauerkraut juice + 2 cups water (in the latter case, don't add salt).
Once the sauerkraut has softened and rice is nearly boiled, add the paprika. Stir well and pour everything into a tray. Bake in a preheated 392°F (200 °C) oven to a light crisp.
- If the sauerkraut is too sour or salty, rinse it off first and drain well or put it in hot water briefly and then drain.
- If the sauerkraut is too sour or salty but you want to use the sauerkraut juice too instead of just water, then use 1/2 cup sauerkraut juice and 2 1/2 cups water.
- If you don't want to bake, you can boil the dish on the stove until the rice is fully boiled.