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Rice a piamontese vapt vupt
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Nathalia Pimenta
@nath- Ingredients
- Recipe
- Cooked white rice4 cup
- Chopped onion (medium)1/2 unit(s)
- Garlic Clove3 unit(s)
- Sour cream (I used Nestlé, but it can be another)2 unit(s)
- Sliced mushroom packet1 unit(s)
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Slice of Mozzarella4 unit(s)
- Olive Oil (I used Olive, but it can be another) to taste
- In a bowl, separate the cups of cooked rice. I use rice made the same day, very fresh, so the rice tastes better. Cook your normal rice, with water and salt.
- In a pan, put oil and the chopped onion, when the onion turns whitish, add the garlic and let it brown (1min). Then add the cups of cooked rice.
- Mix the rice with the onion and garlic well, then add a box of cream and mix well (low heat). If you think it's still dry and you want more creaminess, add another box of cream (I use two, I think it's ideal, but you can add two and a half or less).
- Mix everything, always on low heat so you don't cut it and add the mozzarella, pepper, salt, nutmeg and sliced mushroom (all to taste). Always put the salt after the mozzarella because it is already salty, so you don't run the risk of salting the food. Keep mixing until the mozzarella melts and it's ready! Serve right away, because the rice dries fast, it pulls out all the cream. If you think it has absorbed all the cream and it's getting hard, add a little water or milk and heat it on low heat, always stirring... It goes back to being fluffy and creamy. Never let it boil, because it can curdle the cream and cheese! It is super delicious, remembering that you can put more everything, always to your liking.
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