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Steamed Herb Rice with Creamy Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of water, use any broth for a more intense and directed flavor when cooking rice. And instead of serving baked potatoes with sour cream, use sour cream for a rice topping for something different. Depending on the texture of the rice, the sauce can be dolloped, drizzled, or even spread if the rice is packed down a bit in a bowl before serving. Garnish and serve!
1 cup long grain white rice
Bring rice, water and salt to a boil in a heavy bottomed deep saucepan. Immediately reduce to a low simmer, covered. Cook gently for 15-25 minutes or until rice is tender and water has been absorbed. Or, put all ingredients into automatic rice cooker and press the button, following manufacturers directions. Or, combine in glass or ceramic batter bowl and cover with a plate. Microwave on high 5 minutes, then on half power for 12-14 minutes, or until rice is tender and water has been absorbed. In meantime, whisk together the sour cream, broth or sherry and green onions in a small bowl. When ready to serve, place rice in a serving bowl or platter and dollop or spread with the cream sauce. Garnish with paprika and parsley.
Recipe created 2006-01-02.