Creamy rice with spinach


Creamy rice with spinach
For this simple recipe, rice is mixed with a shallot cream before adding cooked spinach.
28 K 3/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: May 28th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 6 min.
Cooking: 15 min.
All in all: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Creamy rice with spinach : Stage 1
Prepare and slice 1 shallot.

Stage 2 - ⌛ 1 min.
Creamy rice with spinach : Stage 2
In a large saucepan over medium heat, pour in 2 tablespoons olive oil and when hot add the shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 3 - ⌛ 7 min.
Creamy rice with spinach : Stage 3
Add 200 g cream, salt and pepper again, stir and bring to a boil.

Stage 4 - ⌛ 1 min.
Creamy rice with spinach : Stage 4
Add 300 g cooked rice and mix.

Stage 5 - ⌛ 4 min.
Creamy rice with spinach : Stage 5
Finish with 300 g cooked spinach, mix again and leave the spinach to warm up.

Check the seasoning.

Stage 6
Creamy rice with spinach : Stage 6
Serve with a sprinkle of grated cheese on top.
Remarks
The proportions of the recipe are very indicative, do not hesitate to adapt.
Keeping: A few days in the refrigerator, protected by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %270 RDI=30 %380 RDI=60 %1,440 RDI=70 %6,020 RDI: 70 %
Per 100 g10 RDI=4 %30 RDI=3 %40 RDI=7 %170 RDI=8 %700 RDI: 8 %
Per person20 RDI=9 %70 RDI=6 %90 RDI=10 %360 RDI=20 %1,510 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 2.35 €
  • Per person : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Norman flambéed apples
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
December 30th 201973 K1 40 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017433 K3.5 15 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.46 M 14.8 1 hour 15 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019397 K4 1 hour 20 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...
April 3rd 2019515 K4.9 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page