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Creamed Rice With English Peas and Country Ham
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- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
Private Notes
Cooking Notes
It is very good using all stock and no cream.
Makes a really good meal along with a salad. I used half the cream (replaced with stock) and it's plenty rich.
Substiitute leftover salmon, flaked, for the ham
All I can say is wow! I followed this recipe exactly and it is so delicious. Stir, stir, stir. You can't go wrong. The ultimate comfort food.
So what I found so interesting about this recipe is the use of heavy cream in a risotto. Traditionally risotto begins with minced onion sweated in butter, so we began there. And instead of water to start, we began and stayed with chicken stock. The alternation of stock and cream created this amazing rich texture. For ham, we used left over Easter roasted ham and we doubled the peas. Lastly, since this is creamy, we added a dash of nutmeg with freshly grated Parmesan reggiano. It was delicious!
A very worthwhile recipe. A few notes for success:
1. You need to be patient, as this recipe really does need at least one hour of constant stirring during the cooking stage
2. Be careful not to have the heat too high initially, otherwise the rice will brown very quickly, and the rice should not brown
I used only 1/2 cup cream and cannot imagine needing more. In attempt to use up Christmas ham I used much more than the recipe called for but it was just right, 1 cup.
Country ham is dry cured with salt. Normally it is hung up to age for 9 months or more if it is a quality ham. It is relatively similar to prosciutto in taste and texture. Lots of good sources in VA, KY, TN and other locals.
The texture and flavor of this dish are excellently suited for toddler food
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…
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.
I was in a pinch for heavy cream and added Greek Yogurt with a splash of water instead. Lovely!
A very fussy recipe, and no need for it. Why can't you boil the rice in chicken stock? I stood at the stove for more than an hour, stirring and stirring, and to tell the truth, the rice was turning into liquid. I doubled the amount of ham (feel free to use even more), doubled the amount of peas, and put pepper in. My husband still couldn't really taste it (he can't taste too well if flavors are not vivid). I don't see the need for dry white wine, but I put it in anyway. Needs more flavor!
Perfect for using Christmas leftovers and so simple!!
Adding this to my favorite comfort foods list. I used Thai Jasmine rice (because that's what I had on hand) and substituted half and half for heavy cream to cut a few calories. Also added a turn of freshly ground nutmeg at the end. I will experiment with other vegetables (asparagus?) and proteins in future. This is essentially a creamy risotto.
Less rice, less cream
Used 1 c of cream(because I had some), with 1/2 c water. It was a lovely, light creamy sauce doing a perfect job of coating the ham and peas. I increased the amount of ham and peas. A delicious “comfort” dish for this snowy northern night.
I trimmed the fat from the country ham and sautéed in avocado oil. Diced the crisp fat and tossed over the finished dish. Why waste the flavor?
Delicious w/ my tweaks :). Did a saute of 1/2 an onion before adding rice. Only used 1 c of cream(all I had-plenty rich enough). Did a quick saute with the other 1/2 of the onion and garlic, then added ham (2cups) and peas(1.5cups). So good. Versatile, could do with chicken and asparagus/mushrooms...any number of combos.
My husband is diabetic so I substituted riced cauliflower for the rice and decreased the liquids by half. To thicken the sauce, I sprinkled a little flour. It all worked beautifully! And because I like my leafy greens cooked with my meal, I added some spinach. From start to finish, 30 minutes!
Only had brown rice. Still good but need extra liquid and time.
I certainly agree with wesb: saute minced onion first, add the chopped ham and peas, and have this warm mixture ready to add at the end. I only used about a half cup of cream; the dish was rich enough with my good homemade chicken stock. But unless you have the real thing -- salty, dry country ham -- it needs a LOT more ham! I threw in a good cup of ham left over from Easter, finely chopped. The family loved it.
So what I found so interesting about this recipe is the use of heavy cream in a risotto. Traditionally risotto begins with minced onion sweated in butter, so we began there. And instead of water to start, we began and stayed with chicken stock. The alternation of stock and cream created this amazing rich texture. For ham, we used left over Easter roasted ham and we doubled the peas. Lastly, since this is creamy, we added a dash of nutmeg with freshly grated Parmesan reggiano. It was delicious!
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