Steamed Herb Rice with Creamy Sauce Recipe

From Dorothy McNett's Recipe Book.

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Steamed Herb Rice with Creamy Sauce

From Dorothy McNett's recipes at 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
2 cups water or broth
2 teaspoons dried herbs, such as Herbs d Provence, (or use 1-2 tablespoons of finely snipped fresh herbs such as basil, thyme, rosemary, oregano...)
1/4 teaspoon freshly ground pepper
1/2 teaspoon fine sea salt

1/2 cup sour cream, or creme fraiche
2 tablespoons vegetable broth or sherry
2 green onions or chives, thinly sliced
snipped fresh parsley for garnish
paprika for sprinkling

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.

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