Creamy Rice and Cheese (Gluten-free)

The rains make me crave indulgent, comfort food. Yesterday’s guilty pleasure was this warm, hearty and cheese-laden rice. I envisioned the dish as a gluten-free alternative to mac and cheese. The teen said it was more like a cheat’s risotto. Either way, this creamy and sumptuous meal provides the same rib-sticking, soul-hugging comfort, sans the gluten. Enjoy it as a main with a salad (juicy cherry tomatoes for me) or serve it as a side with your favored pick of protein. The crunchy topping is entirely optional, but highly recommend. The recipe suffices as a main for two or as a side for three. Use a good quality cheddar (mild or sharp) and double the batch for more eaters.

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Recipe

Creamy Rice and Cheese

(Makes 3 servings)

Ingredients

For the Rice -
1 1/2 cups steamed white or brown rice, at room temperature
1 1/2 tbsp salted butter, divided
1/4 cup plain cream cheese, at room temperature
2 tbsp single cream (I used Amul Fresh Cream)
3/4 cup milk 
1/2 cup grated cheddar cheese
2 tbsp chopped chives or spring onion greens
1/2 tsp red chilli flakes
1/2 tsp dijon mustard or kasundi (optional)
1/4 tsp garlic powder
Salt and freshly cracked black pepper to taste 

For the Topping -
1/4 cup almond flour
1 tbsp butter - toast lightly and broil until golden 
2 tbsp grated cheddar cheese (or sprinkle as much as you like)
1 tsp truffle oil (optional)

Method

For the Topping -
In a small frying pan, combine the butter and almond flour over low heat. Stir until the butter melts and is incorporated into the flour. Once the almond flour starts to change color, turn off the heat, transfer the mixture to a bowl and set aside for later.

For the Rice -
In a heavy based pan, combine the butter, cream cheese, cream, and milk. Whisk over low heat until the cream cheese dissolves. Add the rice and stir well. Once the rice is heated through, stir in the cheddar cheese, chives, red chilli flakes, mustard and garlic powder. Season to taste with salt and pepper. Turn off the heat.

Grease a small oven-proof dish (I used a small iron skillet) with the remaining half tablespoon butter. Spoon the rice and cheese mixture into the dish and spread it flat. Sprinkle the toasted almond flour and grated cheese over the rice. Place the dish in the oven and broil until the top is golden brown. Remove from the oven, spoon the truffle oil over the top and serve immediately.