Greek rice with milk
Okay so this dish doesn’t exist. No one knows about it. Not Stellitsa, not the internet. But I remember it – in that dinner in that large hall when Bruner was there I think, or the previous conference in Rhethymnon.
But – adapting it from other preparations – including a bit of Pratibha Karanth’s biryani with milk – here goes
1 cup long grain rice
2.5 cups good chicken stock
1 tablespoon of butter and one tablespoon olive oil
Dollop of milk/ or cupful of a whitish crumbly cheese
1 teaspoon of oregano
Sprigs of parsley
Lightly fry the rice for a minute in the butter and olive oil in a heavy bottomed saucepan, add the chicken stock and milk. Add salt, some oregano and that’s it. Cook on very low heat till pretty soft (add a tad more water if needed). Garnish with parsley leaves on top.
Or, try this:
Instead of the milk, add some whitish cheese in the last five minutes of cooking, letting it all blend in. Maybe this was it!