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creamy cod rice
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Natalia Oliva
@cozinhaoliva- Ingredients
- Recipe
- Raw rice1 cup
- Desalted and shredded Codfish200 g
- Olive oil3 tablespoon
- Diced medium onion1 unit(s)
- Minced Garlic Clove3 unit(s)
- Hot water2 cup
- Diced seedless tomato1 unit(s)
- Olive to taste
- Milk cream box1 unit(s)
- Creamy cottage cheese (catupiry type) to taste
- Salt, green smell and black pepper to taste
- Straw potato to taste
- I start by sautéing the onion and garlic in olive oil, add the rice and the codfish, add a little salt here (try the codfish first, as it may be salty and need less rice), cover everything with boiling water and let it cook as ordinary rice.
- As soon as it's ready, I turn off the heat and add the olives, the green smell, the tomato and the cream. I mix gently.
- Grease a refractory that can go in the oven with olive oil, put half of my rice ready, make a layer of catupiry, put the other half of the rice, cover everything with straw potatoes and take it to the medium oven for 30 minutes. The potato doesn't wither, okay?! She gets even more crunchy.
- Water with more olive oil on your plate when serving!
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