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Creme de Riz et d'epinard

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    • 1 cup Jasmine rice
    • 2 cups water
    • 4 Tablespoons butter
    • 1/8 well-rounded teaspoon ground nutmeg
    • 1/2 scant teaspoon southwest Chipotle seasoning
    • dash of ground pepper
    • 1-1/2 teaspoons Knorr chicken bouillon
    • 1 teaspoon honey
    • 1 pound organic baby spinach leaves (prewashed & ready to use)
    • 1/4 cup milk
    • 1/2 cup half and half
    • 2 handfuls of grated parmesan cheese

    Rinse rice, place in saucepan and add the water, 3 Tablespoons butter, nutmeg, Chipotle seasoning, dash of pepper, chicken bouillon and honey.  Bring to a boil, cover and reduce heat to simmer for 20 minutes.  Turn off heat when done, but keep covered.

    In a medium sized sauté pan, add 1 Tablespoon butter, spinach and 1/4 cup of milk.  Stir over medium heat until spinach is wilted.  Add half and half and cooked rice.  Stir to blend and warm.  Sprinkle with cheese, stir in and let sit for a few minutes (allowing cheese to melt) before serving.