Peruvian & World Recipes

Rice Crown with Pecan sauce

Rice Crown with Pecan sauce
Print

Rice Crown with Pecan sauce

Course: All Recipes, Side DishesCuisine: Peruvian
Yield

10

servings

Indulge in the savory elegance of Rice Crown with Pecan Sauce! Fluffy jasmine rice cooked in rich chicken broth and garlic pairs perfectly with a velvety pecan sauce, blended with parmesan and butter for a delightful, nutty finish. A feast for the senses!

Cook Mode

Keep the screen of your device on

Ingredients

  • 5 cups jasmine rice

  • 5 Tbsp garlic paste

  • 3 Tbsp olive oil

  • 5 1/2 cups chicken broth

  • 1 Tbsp sea salt

  • Sauce

  • 5 cups Pecans

  • 4 cups chicken broth

  • 1 1/2 cup parmesan cheese

  • 4 Tbsp butter

Directions

  • In a large saucepan heat the oil. Add the rice. Stir the rice until you start seeing the change of color; add the garlic and salt, until the rice turn into a deep white color. Add the turmeric. Cover with the lid and put in minimum temperature until it grows. Reserve.
  • Soak the pecans overnight in chicken broth.
  • Put the pecans with its liquid in the blender and process.
  • In a saucepan pour the pecan sauce with two Tbsp of butter, and when it turns hot add the parmesan cheese and mix.
  • To plate
  • In a bunt cake pan pour two melted Tbsp of butter. Add the warm rice evenly and press it with a spoon until you fill the bunt cake pan.
  • Grab a beautiful platter and unmold your crown.
  • Generously pour the hot pecan sauce on top and in the hole.
  • Decorate with fresh parsley.

Share This Recipe: