4 tablespoons of oil 1 1 / 2 cups of white rice 2 medium onions, thinly sliced Salt and freshly ground black pepper to taste 3 3 / 4 cups of hot chicken broth 1 / 3 cup of butter 350 grams of cooked seafood and cold 1 / 2 teaspoon of grated nutmeg 1 teaspoon of ground ginger 1 teaspoon of molasses ½ lemon juice 2 tablespoons of milk cream
Unpeeled shrimp fennel sprigs 1 / 2 cup of parmesan cheese
Cooking time: 45 minutes.
You can use any mix seafood such as lobster, crab, shrimp, mussels, clams, etc.
Heat in a large skillet the oil, add the rice, the onion, salt to taste and pepper to taste.
Simmer for at least 5 minutes, stirring constantly.
Add 1 1 / 4 cups of broth and continue heating over low heat about 10 minutes until the liquid has evaporated almost completely, then pour another 1 1 / 4 cups of broth.
Continue this way until the rice is tender, do not let it dry completely, but this must be kept moist.
Once cooked add two tablespoons of butter, cover and keep warm.
Melt remaining butter in a pan adding the seafood chosen, add the nutmeg, the ginger, the molasses and the lemon juice, heat on low and add it in the milk cream.
Place the hot rice in a large dish, serve over the seafood in the center and garnish with shrimp and fennel sprigs.
Serve the parmesan cheese separately for adding to taste.