Creamy Rice with Eggs and Fresh Herbs
This creamy rice with eggs and fresh herbs is a simple, budget-friendly and different recipe to vary everyday rice. The rice is sautéed in olive oil, cooked with hot water and salt, then mixed with beaten yolks and whipped egg whites, which make the dish lighter, creamier and more flavorful. Finished with fresh herbs, it is a great option to serve with meat, chicken, vegetables or as a quick meal.
Equipment
- Pan with lid For sautéing and cooking the rice.
- Bowls For separating the egg whites and yolks.
- spoon For mixing the rice and separating the yolks.
- Whisk or mixer For beating the egg whites and mixing the yolks.
- Measuring cup For measuring the rice and hot water.
- stove For cooking the entire recipe.
- plate For serving the finished rice.
Ingredients
- 1 tablespoon olive oil
- 1 cup rice
- 2 cups hot water
- 1 teaspoon salt
- 4 pieces eggs
- fresh herbs to taste
Instructions
- Place the olive oil in a pan and heat over medium heat.
- Add the rice and sauté very well for a few minutes.
- Add the hot water and salt, mixing to distribute the seasoning.
- Cover the pan and let the rice cook until almost done.
- Meanwhile, crack the eggs into a bowl.
- Remove the yolks with a spoon and place them in another bowl, separating them from the whites.
- Beat the egg whites until they reach stiff peaks.
- Beat or mix the yolks well until smooth.
- Uncover the pan when the rice is almost done and add the yolks over the rice.
- Mix the yolks into the rice until well incorporated, making it creamier.
- Add the whipped egg whites and gently mix them into the rice.
- Cover the pan again and cook for 2 more minutes.
- Turn off the heat and finish with fresh herbs to taste.
- Serve the rice while still hot.
Video
Notes
Sauté the rice well before adding the water to make it looser and more flavorful. Separate the yolks from the whites carefully and beat the whites until firm to add lightness to the recipe. Add the eggs when the rice is almost done so they cook together without drying out. After mixing in the whipped egg whites, cook for only a few more minutes with the pan covered. Serve hot, finished with fresh herbs.
Nutrition
Calories: 250kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 185mgSodium: 620mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 45mgIron: 2mg
Did you like the recipe?Leave a comment
