Creamy Rice with Butter & Parmesan
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g white rice, washed thoroughly
- 50 g butter
- 2 cloves of garlic, minced
- 150 ml cream
- 400 ml chicken/vegetable stock
- 30 g parmesan
- Juice of half a lemon
Method
- To a large frying pan, add your washed rice, butter, garlic, zest of half a lemon and a pinch of salt and pepper.
- Fry over a low/medium heat for 2 minutes to gently toast the rice and fry the garlic.
- Next, add the stock and stir to combine. Set your timer to half of the packet time.
- When the timer goes off, add the cream into the pan and continue to gently simmer until fully-cooked. Loosen as necessary with an extra splash of stock/water.
- Stir in the parmesan & lemon juice, then finish with a crack of black pepper and an optional extra butter.