Rice and Leeks
By: Cardassiana
Published: Thursday, January 6, 2011 - 3:41am

Ingredients




120 grams of rice
a pocket of saffron
4 leeks
oil
1/2 a vegetable bouillon cube
cream cheese (like Philadelphia)
parmesan

Preparation

1 Slice the leeks and throw them in a pan to  brown. 2 When they are browned, add the rice and toast it for a minute, then add water and the vegetal  bouillon cube . 3 Keep adding water until the rice is soft. 4 When it's almost cooked add the philadelphia  and stir. 5 When the dish is on the table sprinkle with Parmesan.