Ingredients:

  • 1 cup (200g) red Camargue rice
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups (960ml) vegetable broth
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Rinse the Camargue rice under cold water. Dice the onion and mince the garlic.
  2. In a medium saucepan, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the rinsed Camargue rice to the saucepan. Sauté for 2-3 minutes, stirring to coat the rice with oil and toast slightly.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender and liquid is absorbed.
  5. Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Mix well until creamy, and season with salt and pepper to taste.
  6. Spoon creamy Camargue rice into bowls, garnish with fresh parsley if desired, and serve warm.