Ingredients
- 1 3/4 cups uncooked Texmati® White Rice
- 1 large head garlic
- 1 teaspoon olive oil
- 4 tablespoons butter
- 3 1/2 cups chicken stock
- 1/2 cup milk
- 4 oz cream cheese, softened
- 3/4 cup Asiago cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
- Preheat oven to 425 degrees F.
- Cut the top of the garlic bulbs off, exposing the cloves. Peel the outer layer of skin off and place garlic on a square of aluminum foil. Drizzle olive oil over the top and wrap the bulb up in the foil. Roast in the oven for 30-35 minutes. Remove from oven, open foil and allow it to cool. Squeeze the garlic out of the skin into a small bowl.
- Melt butter in a large skillet over medium-high heat. Add rice and sauté until lightly browned & toasty (about 3 minutes). Add chicken stock and bring to a boil. Cover and reduce heat to medium low. Simmer until rice is tender and liquid is absorbed, about 15 minutes.
- Add the garlic, milk and cream cheese. Stir until the cream cheese begins to melt. Mix in the Asiago cheese, salt, and pepper. Stir & cook another 2 to 3 before transferring to a serving dish. Top with additional Asiago and fresh basil, if desired.
Preparation Time: 35 minutes
Yield: 6 person(s)
Cooking Time: 40 minutes
