To find out more...
Creamy rice with spinach
20 min.
Easy
2.35 €
4 people
8 Ingredients- 1
1 shallot - 2
2 tablespoons olive oil - 3
200 g cream - 4
300 g cooked rice - 5
300 g cooked spinach - 6
20 g grated cheese (optional) - 7
salt - 8
pepper - Total weight: 855 grams
Step by step recipe
Stage 2 - ⌛ 1 min.
Cook for 1 minute without browning.
Stage 3 - ⌛ 7 min.
Stage 4 - ⌛ 1 min.
Stage 5 - ⌛ 4 min.
Stage 6
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 270 RDI=30 % | 380 RDI=60 % | 1,440 RDI=70 % | 6,020 RDI: 70 % |
| Per 100 g | 10 RDI=4 % | 30 RDI=3 % | 40 RDI=7 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 20 RDI=9 % | 70 RDI=6 % | 90 RDI=10 % | 360 RDI=20 % | 1,510 RDI: 20 % |
- For 4 people : 2.35 €
- Per person : 0.60 €
Change currency:
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Tomato ladybirds, Tomatoes Provençal, Crunchy salad, Glazed mushrooms with plain rice, ... See them all 28
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Tagliatelle New Zealand style, Spinach and cashew brik rolls, Eggs "en cocotte" with spinach, Gratin slices with spinach, Crispy spinach rolls, ... See them all 36
Cream
Like these other recipes: Maple syrup cream sugar, Nanou's egg rice, "Moelleux" cake batter, Gratin of beet tops and potatoes, Hot sesame-cream chicken tartines, ... See them all 120
Olive oil
Like these other recipes: Souda salad, Pork and mushroom duo, Ratatouille, Ratatouille confite, Red mullet fillets in a quick marinade, ... See them all 545
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)