CREAMY RICE WITH WAKAME SEAWEED

Put 15g of olive oil (2 tablespoons) into a saucepan on the flame; add the content of the sachet and sauté for 15 seconds. Add 800g of water and cook in medium heat for 15 – 18 minutes, stirring to prevent sticking. Add more water if needed. Add a pinch of salt and allow standing for 1 minute before serving. It is best eaten as soupy or wet rice. Other ideas: With molluscs: 3 minutes before the rice is ready, add raw molluscs (mussels, clams, cockles, etc.). With crustaceans: 2 minutes before the rice is cooked, add the crustaceans sautéed (prawns, king prawns, langoustines, etc.).

Ingredients: Carnaroli rice, wakame seaweed –Undaria pinnatifida-, FISH bouillon (salt, maltodextrin, flavour enhancer -monosodium glutamate, disodium inosinate-, powder FISH, FISH extract, WHEAT starch, WHEAT flour, LACTOSE, plant protein extract, yeast extract, defatted SOY flour, olive oil, tomato, onion, spices, aromas (CRUSTACEANS) SESAME and seaweed.

Contains WHEAT, FISH, LACTOSE, SOY, CRUSTACEANS and SESAME. May contain traces of CELERY, MOLLUSCS and EGGS.