This delicious rice is like risotto, except it is much faster and easier to make. The beautiful colors give an elegant and sophisticated presentation alone or with other dishes.
2 cups uncooked medium grain rice (such as Japanese “sushi rice”)
2 cups vegetable or chicken stock (make your own or use your favorite)
4 tbsp white wine
1 cup frozen (thawed) or fresh peas
8-12 oz brie cheese, with rind cut off and cut into small cubes (room temperature)
1 cup sliced almonds or pine nuts
1 cup diced cooked shrimp, thawed frozen 71/90 shrimp (optional)
Salt and fresh ground pepper to taste
5 min prep time; 40 min cook time
Rinse and drain rice thoroughly before placing in inner pot of rice cooker. Add stock and wine, close cover, and select ‘white rice’ mode. Set a timer for 20 minutes. When 20 minutes are up and steam is leaving vent on top of cooker, open cover, add peas on top of the rice, and secure cover. (If using optional shrimp, set a timer for 10 minutes. When time is up, open cover and add shrimp before securing cover.) Allow cooking to complete.
Once cooking has finished, open cover, add brie cheese, and fold it into the rice with paddle, allowing it to melt into rice. About half way through, add almond slices and continue folding to mix all ingredients before serving. Add salt and pepper to taste. ENJOY!
Over To You
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