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RECIPE
Ingredients
⅔ cup (105g) long grain rice
2 quarts (2L) chicken or veal stock
Pinch of Salt
⅛ teaspoon of Cayenne Pepper
¼ teaspoon Mace
1 cup (235ml) cream

1. Rise the rice, then drain and add it to boiling water. Boil for 5 minutes then drain through a sieve.
2. Boil the chicken or veal stock and add the rice. Lower the heat to simmering and simmer, covered for 45 minutes.
3. Season with salt, cayenne, and mace, then add the cream and bring to a simmer for 5 minutes.
4. Serve immediately. It will begin to thicken within a minute of leaving the heat.

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Subtitles: Jose Mendoza

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