Southern Creamed Rice

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Info

Course: Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
Favorited: 1 Time

Chef

Elizabeth Terry

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Cookbook

savannah-seasons-food-and-stories-from-elizabeth-on-37th

Published by Broadway

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Photo by: Joey DeLeo

Recipe Comments (0)

Once a night at the restaurant, I’m asked how to make this simple rice. Like many of my dishes, it has an elusive old-fashioned flavor, and guests tell me that, when they eat my food, they are reminded of their grandmother’s cooking. I’m always delighted with this compliment.

Yield: Serves 6-8

Ingredients

2 tablespoons butter, melted
2 ounces country ham or prosciutto, minced
½ cup minced shiitake mushroom caps (tough stems to be used in stock for another recipe)
½ cup grated small zucchini
¼ cup peeled and grated carrots
1 recipe Basic White Rice
½ cup Basic Chicken Broth
½ cup heavy cream
1/3 cup grated Parmesan cheese (1 ½ ounces)
3 slices bacon, cooked crisp, chopped (optional)

Directions

In a large skillet or casserole, layer the ingredients as they are listed beginning with the butter and ending with the cream. Cover the skillet and simmer the rice over medium heat for 8 to 10 minutes, until most of the liquid is absorbed. Do not stir. Just before serving, stir the cheese into the rice and sprinkle with the chopped bacon, if desired.