Creamed Rice With English Peas and Country Ham

Name: Creamed Rice With English Peas and Country Ham
Total time: 1 h
Yield: 4 servings
Cuisine: southern
Ingredients: 1 tablespoon unsalted butter; 1 cup Carolina Gold or other long-grain rice; 1/4 cup dry white wine; 2 cups chicken or vegetable stock, preferably homemade, or low-sodium, heated; 1 1/2 cups heavy cream, heated; 1/4 cup country ham or prosciutto, finely chopped; 1 cup shelled English peas, or thawed frozen peas, preferably organic; 2 teaspoons kosher salt, or to taste; Parmesan, for garnish

Recipe from "Root to Leaf"

Adapted by Sam Sifton

Creamed Rice With English Peas and Country Ham — Rikki Snyder for The New York Times

Total Time: 1 hour
Rating: 5(224)
Comments: Read comments

Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do. Likewise, feel free to substitute other hams for the country ham called for in the recipe. But use the very best peas you can find or, failing that, asparagus tips or tiny radishes. Not rich enough for you? Add a poached egg. —Sam Sifton

Featured in: ‘Root to Leaf,’ a Field Guide to Vegetables

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Ingredients

Yield:4 servings

1tablespoon unsalted butter
1cup Carolina Gold or other long-grain rice
¼cup dry white wine
2cups chicken or vegetable stock, preferably homemade, or low-sodium, heated
1½cups heavy cream, heated
¼cup country ham or prosciutto, finely chopped
1cup shelled English peas, or thawed frozen peas, preferably organic
2teaspoons kosher salt, or to taste
Parmesan, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
Step 2
Add white wine and stir until the rice absorbs the liquid. Add ¼ of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
Step 3
Slowly add ½ cup of hot stock, stirring until the rice absorbs it. Then add ½ cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.

Ratings

5 out of 5

224 user ratings

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Comments

Cary7 years ago

It is very good using all stock and no cream.

C E7 years ago

Makes a really good meal along with a salad. I used half the cream (replaced with stock) and it's plenty rich.

Louisanova7 years ago

Substiitute leftover salmon, flaked, for the ham

neurodrew1 year ago

The texture and flavor of this dish are excellently suited for toddler food

SK191181 year ago

Oh no- one of my few NYT recipes that didn’t work out! I attempted to make with brown rice, but despite my best efforts and almost 3 hours of adding liquid and stirring, the rice was not soft. I finally gave up and covered it and let it simmer but I still did not achieve success. It was edible, but definitely not worth the time investment and I will not try this again. Glad I was just cooking for me tonight! So sad…

malheureux722 years ago

Made this with xmas I had in freezer and homemade turkey broth, used less cream 3/4 c and it was great--got into a zone as I stirred listening to John Prine...will be eating the left overs all week for my daily meal.

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