Summary

Ingredients

• 1 sachet rice
• 1 ½ cucumber (s)
• 1 cup cream
• 1 bunch chives
• salt and pepper
• Vegetable broth
• Butter or oil

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Instructions

1. The rice is cooked according to the instructions on the packet.
2. The snake cucumbers are quartered lengthways and pitted, then cut into approx. 5 cm thick slices. The cucumber pieces are fried in a pan with oil until they are slightly translucent. Meanwhile they are seasoned with vegetable stock, pepper and salt. The chopped chives are added to the pan. When everything is seared - more or less to taste - it is extinguished with the cream.
3. The rice is added and everything is boiled again until most of the cream is absorbed into the rice. Stir everything well again and serve.