Summary

Ingredients

• 150 g rice puddin
• 2 small onions
• 1 can pineapple, cut into pieces
• 1 can mushrooms
• 100 ml cream
• 100 g cream cheese
• 2 teaspoons vegetable broth, grained
• 2 teaspoons curry powder
• Salt and pepper, whiter
• Paprika powder
• cheese, grated

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Instructions

1. Drain the pineapple and mushrooms, catching the juice in each case.
2. Fry the finely chopped onions in a little oil in a saucepan until translucent. Add the rice and roast briefly. Deglaze with the juice of the pineapple and mushrooms and then slowly add enough water so that all the liquid is a total of 2: 1 to the rice. Stir in the grained vegetable stock. Let the rice soak on a low level until it is cooked through and the liquid is absorbed.
3. Add the mushrooms and pineapple and stir in. Then stir in the cream cheese and cream. Season to taste with curry and the other spices. The dish should have a creamy consistency. If you like, you can stir in some grated cheese.
4. The dish is very filling and lasts a long time.