Peruvian & World Recipes

Rice Crown with Pecan sauce

Rice Crown with Pecan sauce
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Rice Crown with Pecan sauce

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!

Course: All Recipes, Side DishesCuisine: Peruvian
Yield
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10

servings
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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 cups 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.

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