John Myers
Ingredients for 3 servings:
- 125 g rice, parboiled
- 250 ml chicken broth
- 100 ml cream or Cremefine
- 200 g cooked ham, diced
- 1 stalk(s) leek, finely chopped, white part only
- 2 tbsp processed cheese
- 1 tbsp oil
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Daycare-tested, quick and tasty
Heat the oil in a pan and briefly fry the leek rings and ham cubes. Add the rice and stir well. Pour in the stock and cook for 15 minutes. Add the cream (if the rice is still very soupy, increase the heat slightly and let the rice reduce while stirring before adding the cream) and cook for another 5 minutes. Season with the cream cheese, salt, and pepper. Tip: You can adapt the recipe by frying a small amount of beef tartare instead of the ham. Both are well received by children. For younger children around 1 year old, you can mix a portion with a little extra liquid and puree it.
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