Sticky Rice and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tablespoon butter1 bunch green onions, chopped1 can chicken broth1 cup short grain rice (do not wash the rice)130 grams cheese, shredded
Melt butter in a heavy pot (Le Crueset is good) and soften the onions slightly. Add the rice and stir to coat the grains with butter. Add the broth and enough water to make 2 cups. Bring to a boil, and boil at high heat for about 3 minutes. Turn the heat to low, cover the pot, and cook for 20 minutes. Take off the heat, but do not uncover. Let sit at room temperature for 15 minutes. This standing time is an essential part of the cooking time to ensure tender rice that will not stick to the bottom of the pot.
Remove the lid, stir with a fork (not a spoon as that will break the grains) to loosen the rice, add the cheese and stir more with the fork. Do not add salt until you taste at this point, as the chicken broth and cheese will probably have contributed all the salt needed.
Serve in heated bowls. Makes 2 dinner sized servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HOLDINGON2.
Remove the lid, stir with a fork (not a spoon as that will break the grains) to loosen the rice, add the cheese and stir more with the fork. Do not add salt until you taste at this point, as the chicken broth and cheese will probably have contributed all the salt needed.
Serve in heated bowls. Makes 2 dinner sized servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 435.1
- Total Fat: 7.2 g
- Cholesterol: 21.5 mg
- Sodium: 1,003.4 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
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