Leek and Ham Rice with Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g rice, parboiled
- 250 ml chicken broth
- 100 ml cream or cremefine
- 200 g cooked ham, diced into small pieces
- 1 leek, finely chopped, only the white
- 2 tablespoon processed cheese
- 1 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, fry the leek rings and diced ham in it for a short time. Add the rice and stir well. Pour in the broth and cook for 15 minutes.
- Add the cream (if the rice is still very soupy, raise the temperature a little and let the rice boil down while stirring before adding the cream) and cook for another 5 minutes. Season to taste with the processed cheese, salt and pepper.
- Tip: The recipe can be modified by frying a small amount of beef tartare instead of ham. Both are popular with children. For smaller children of around 1 year old, one portion can be mixed with a little extra liquid and pureed.
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