Summary

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

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Instructions

1. 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.
2. 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.
3. 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.