in Germany

Rice pan with Danish ham

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Ingredients for 4 servings:

  • 1 can of ham (Danish shoulder ham, 450g)
  • 400 g carrot(s)
  • 1 leek(s)
  • 250 g rice
  • 200 g sour cream
  • ¼ liter broth
  • 2 tbsp oil
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the rice as usual. Clean the leeks and carrots, halve them lengthwise, and cut them into approximately 1 cm pieces. Not too thin so they retain their bite. Dice the ham as well. Sauté the carrots in the oil in a pan for about 5 minutes. Add the leeks and fry briefly. Then add the broth and sauté the vegetables until cooked through but still have a bit of bite. Add the diced ham and the cooked rice, and stir in the sour cream. Season with salt, pepper, and paprika, and serve immediately. This recipe is from a women’s magazine from the 70s; it’s my favorite dish from my childhood.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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