Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1L chicken stock
- 2tablespoons olive oil
- 200grams black venus rice
- 20grams butter, diced
- 40grams Parmesan cheese, freshly grated
Nutrition per serving
1470kJ / 352Cal
1470 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
8.4grams
Fat
18.0grams
Carbs
38.5grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the chicken stock in a saucepan and heat gently.
Step 2 of 4
Heat the olive oil in a heavy-based saucepan. Add the rice, brown for a few seconds and stir with a spatula to ensure the grains are coated with the oil.
Step 3 of 4
Add a small ladleful of chicken stock to the pan, allow the rice to absorb the liquid, then add another ladleful of stock. Continue adding the remaining hot stock little by little, each time waiting until the last spoonful has been fully absorbed.
Step 4 of 4
Remove the pan of rice from the heat. Add the diced butter and the grated Parmesan. Let it rest briefly before mixing in. The rice will take on a creamy consistency. Serve hot.
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