Easiest Creamy Rice
This creamy rice is the easiest way to get risotto-style texture without the stirring - in minutes! The garlic parmesan flavour is UNREAL.
Servings: 4
Calories: 428kcal
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
Instructions
- 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.
Notes
- Definitely don't skip the frying step. It seals the outer layer of the grain which is crucial for texture.
- If you can, take your cream out of the fridge a bit early so it doesn't shock the hot pan.
- We add the cream halfway through rather than at the start like other creamy rice recipes. High heat can cause dairy proteins to curdle and split.
- Pull the pan off the heat whilst the rice still has a tiny bit of bite (al dente) because the creamy rice continues cooking in the residual heat.
- The rice will soak up liquid quickly so keep extra stock or hot water nearby to stir in right before serving.
Nutrition
Calories: 428kcal | Carbohydrates: 54g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g