Cheesy rice Serve with ribs, or as a wonderful side for a pork roast. Adding some extras like celery, and onion, give it some added flavour. If desired you can use your pressure cooker to help complete this tasty side dish. My kids love this rice.
Ingredients
2 cups raw rice (4 cups cooked)
4 cups water (or use chicken stock-skip cubes)
2 cubes chicken stock
pinch of cayenne pepper
1/2 tsp celery seed
1 tbsp coconut oil
1 onion, diced finely
1 stalk, celery, finely chopped
1 bay leaf
1 tsp thyme
1 tsp seasoning salt
2 cups sour cream
2 scallions, small chopped
1 tsp garlic powder
1 tbsp Dijon mustard
1/2 tsp nutmeg
tt pepper
1 cup shredded cheddar cheese or Parmesan
1/2 cup Panko bread crumbs (optional, but very tasty)
tt salt
Instructions
Read Susie's Tips and Tricks below
1. You can prepare rice on stove, or use a pressure or rice cooker. Add rice, liquid of your choice, (water or chicken stock), and celery seed (see Tips and Tricks). With the pressure cooker set at high pressure, set timer for 5 minutes and release pressure after 10 minutes.
2. While rice is cooking, in a medium saute pan add coconut oil or oil of choice, and have over medium heat. Add onion, celery, bay leaf, thyme, and seasoning salt. Let vegetables soften and set aside.
3. In a small bowl, mix together: sour cream, scallions, garlic powder, Dijon, nutmeg, pepper, and Parmesan; set aside.
4. Preheat oven to 325F.
5. Gently mix together rice, onion mixture, and sour cream mixture. Place in an oven-proof casserole dish, approximately 3 quart size. Mix bread crumbs with salt, and sprinkle lightly over casserole. Place in oven uncovered until thoroughly heated (approximately 20 to 25 minutes).
Susie's Tips and Tricks
Depending on the type of rice you use, you may need more time. The basmati rice I use needs 5 minutes of cooking and a ratio of 2:1. The manufacturer suggests 1:1.25 but i find this doesn't give a tender enough grain. Instantpot brand time suggests 4 minutes, but I find it's too crunchy for my preference. If you choose to cook your rice on the stove, follow the ratios suggested on the package.
If desired, you can do a mixture of sour cream and yogurt, or use all yogurt. I find the tang of sour cream to be better than yogurt for this particular recipe.
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