Creamy Pumpkin Rice
INGREDIENTS
1 Cup Long Grain White Rice, Rinsed Uncooked
1 ½ tsp Garlic Minced
1/2 cup Pumpkin Puree
2 oz Taleggio Cheese
2 oz Cream Cheese
1 Tbsp Red Onion, minced
½ tsp Pumpkin Spice Blend
1 tsp Thyme, Fresh Picked
½ tsp Salt, Kosher
½ tsp Black pepper
16 oz chicken stock
¼ Cup Parmesan, Shredded
NEXT LEVEL TIP:
This is great way to introduce the flavors of a stronger cheese like Taleggio, but if it is still too strong, reach for a Brie Cheese, or just double down on the cream cheese. Just be sure to use a nice soft cheese.
Combine Rice, Pumpkin Puree, Taleggio, Cream Cheese, Onion, Pumpkin Spice Blend, Thyme, Salt, Blacker Pepper and 8 oz of Chicken Stock in rice cooker.
Mix together and follow instructions for rice cooker.
Once rice cooker signals that it is done add remaining Chicken Stock, and Parmesan, stir rice until cheese is melted and fully incorporated.
Taste for seasoning. Serve as is or with dish such as my Oven Roasted Pumpkin Spice Pork Chops with Balsamic Figs and Fall Vegetables.
NEXT LEVEL TIP:
If you are not serving the rice right away reserve some of the stock, (use vegetable stock to make this vegetarian) or have extra on hand to stir in just before serving. This will loosen up the creamy rice and have it feel more luxurious and go a little further when serving!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!