Gingered Cream Rice

Recipe by Sharon123

This recipe is a breeze to make. Perfect with checken or beef.

Top Review by chia2160

i love the flavor, but my rice wasn't fully cooked- had to add it to the micro for 7 minutes , and it was perfect. i used basmati, maybe that was the problem-i halved the recipe but still used the 2 c chicken stock and cream--

Ingredients Nutrition


  1. Combine the seasoning mix ingredients in a small bowl.
  2. Preheat the oven to 350*.
  3. Heat the butter in a large ovenproof skillet, preferably one that has a tight-fitting lid (If you don't have a tight fitting lid, just use aluminum foil to cover!).
  4. When the butter sizzles, add the mushrooms, onions, and seasoning mix.
  5. Cook, stirring frequently, for 6 minutes, then add the rice and ginger.
  6. Stir in the stock, 2 cups heavy cream, and Parmesan cheese and mix thoroughly.
  7. Cover and bake for 45 minutes.
  8. Remove from the oven and check to see if there is still some liquid in the bottom of the pan.
  9. If not, add the remaining cup of cream.
  10. Let sit until the liquid is absorbed, about 10 minutes, before serving.

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