Creamy ricotta rice

Savory ricotta rice

You can never have too much cheese! That’s why I thought I should share with you a savory recipe I use to make all the time when I was pregnant with my son. 

It's really quick to prepare and very delicious, perfect for any weekend lunch when you don't want to spend to much time in the kitchen.

Ingredients:

- 390 ml. of vegetable stock (made out of 500 ml of water and 1 cube of vegetable stock)

- 330 gr. of basmati rice

- 100 gr. of ricotta 

- 60 gr. hard cheese such as emmentaler, gouda or cheddar

- 1 cube of vegetable stock 

Method:

Wash the rice, then cook it according to the package. Basmati rice should need around 10-12 minutes to cook in boiling water. Make sure to season your water - I like to add a cube of vegetable stock to it, instead of salt.

In the mean time, prepare the stock. Bring to a boil 500 ml of water and then add the vegetable cube. Simmer for 2 more minutes and remove of the heat. The stock needs to remain hot as it will help the cheese to melt in the next step. So make sure to prepare it right before your rice is cooked.

Once the rice is ready, drain it and add it to a non stick pot. Do not place the pot on the stove; heat is not required for this final step. Incorporate the ricotta rice all at once and mix it in. Then add small pieces of the hard cheese (you can grade it if you want to). Mix the cheese in until it starts to melt and then start to gradually add the stock. Mix thoroughly and continue to ad the remaining stock until the cheese transforms into a sauce. 

This is why it's very important for the rice to be steamy and the stock to remain boiling hot, as it will help create this cheesy stringy sauce. 

If you used a vegetable cube when you boiled the rice, you shouldn't need to season it anymore. 

And that's how this creamy dreamy ricotta rice can be made. Easy and delicious for any time of the day.