Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, rice with bechamel. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rice with bechamel is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Rice with bechamel is something that I have loved my whole life.
Enjoy tender chicken breasts served on a bed of rice in creamy bechamel sauce, topped with original cheddar cheese. This recipe is the perfect dish to serve to your guests. This website uses cookies to ensure you get the best experience on our website. François Pierre de la Varenne, a cook of King Louis XIV, quoted Louis de Bechamel's recipe for the first time in the cookbook Le cousinier françois ("The french cook") and it has been one of the Mother Sauces since.
To get started with this particular recipe, we must prepare a few ingredients. You can cook rice with bechamel using 15 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Rice with bechamel:
- Make ready 350 gm minced beef
- Make ready 400 gm peas and carrots
- Take 4 cups water
- Take Salt
- Make ready Black pepper
- Take Spices
- Make ready 2.5 cups rice
- Take Oil
- Get 2.5 cup water
- Get 2 eggs
- Take Bread crumbs
- Make ready 8 tablespoons flour
- Take 2 cups milk
- Prepare cube Chicken borth
- Get Tablespoon butter
Add the flour and whisk until combined. Season with a little mustard or Worcestershire sauce to taste. Velouté Sauce: Substitute chicken, beef, fish, or vegetable broth for the milk. In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
Instructions to make Rice with bechamel:
Velouté Sauce: Substitute chicken, beef, fish, or vegetable broth for the milk. In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux. Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. If you add the Bechamel to cooked veggies and re-heat it (bring it to boil again) in the oven while baking the pot pie, corn starch deflates and you may end up with a runny sauce. Once melted, stir in the flour until smooth.
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