Recipe By : Michael Roberts, Prodigy Guest Chefs Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
1/2 c Long-grain rice
6 md Onions -- peeled, thinly sliced
3/4 c Low-sodium chicken broth or
- water
1/4 ts Ground nutmeg
1/2 ts Salt -- or as desired
1/2 ts Ground white pepper
1/2 c Whipping cream
Preheat oven to 350°F. Melt the butter in a medium ovenproof pot or
Dutch oven over low heat on the stovetop, add the rice and cook
1 minute, mixing to coat all grains with butter. Remove from heat,
add the onions, broth, nutmeg, salt, and pepper. Cover tightly and
place in the oven for 1 hour. Remove from the oven and transfer the
contents of the pot to a food processor. Add the cream and coarsely
puree the mixture using the pulse button. Replace the soubise in
the pot, cover and replace in oven to reheat before serving.
To Freeze:
Place warm soubise in an air-tight plastic freezer bag. Squeeze out
excess air, label and place in freezer for up to 6 months. Defrost
overnight in the refrigerator, at room temperature or on the
defrost setting of a microwave. To reheat, place the bag in gently
boiling water on the stove for 10 minutes before serving.
