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1. cook rice in boiling salted water. 2. squeeze liquid from spinach, Puree in blender with the stock & garlic. 3. place puree in large pan, add cream & butter, reduce slightly. 4. stir in cooked rice, parmesan cheese and salt & pepper. 5. Simmer over low heat stirring constantly. It should be moist when finished. Place in two 200 pans and serve. also you can make creamy tomato rice & make diagonal stripes in the 200 pan (alternating rice for color) Serving Ideas : banquet/buffet NOTES : yields: 100 5oz portions Variation: to make tomato rice substitute tomato sauce for spinach. Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 527 by CuisineArt
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