Rice with Cashew Cream

Name: Rice with Cashew Cream
Total time: 30 min
Yield: 12
Ingredients: 1/2 cup of butter (100 g); 2 small onions (120 g), finely chopped; 3 cups of rice (600 g); 6 cups of milk (1.4 liters); 1 1/2 cups of cashew cream without peel, finely chopped (250 g); 3/4 cup of chopped parsley

1
1/2 cup of butter (100 g)
2
2 small onions (120 g), finely chopped
3
3 cups of rice (600 g)
4
6 cups of milk (1.4 liters)
5
1 1/2 cups of cashew cream without peel, finely chopped (250 g)
6
3/4 cup of chopped parsley

Ingredients

1
1/2 cup of butter (100 g)
2
2 small onions (120 g), finely chopped
3
3 cups of rice (600 g)
4
6 cups of milk (1.4 liters)
5
1 1/2 cups of cashew cream without peel, finely chopped (250 g)
6
3/4 cup of chopped parsley

Directions

1
In a large pan, melt the butter over high heat
2
Add the onion and fry until golden brown
3
Add the rice and stir-fry, stirring constantly, for 1 minute
4
Combine the milk and cashew cream
5
Cook over high heat until boiling, then reduce heat and cover
6
Let it cook for about 10 minutes, stirring occasionally, until the rice is tender (add water only if necessary)
7
Add parsley, transfer to a serving dish, and serve
8
433 calories per serving