Basic Rice Recipes for Roman Pot

Place the long-grain rice with the chicken soup in the watered Römer pot and season with curry.

Cook the rice at 220 °C for approx. 40 minutes with the casserole closed.

Open the casserole and let it steam in the oven for 10 minutes.

Before serving, carefully mix in chopped parsley and butter.

Peel and finely chop the onion. Heat the butter.

In the hot butter, sauté the chopped onion. Add rice and fry briefly until translucent. Pour in the soup and season.

Cook and let it simmer for about 5 minutes.

Now pour the rice into the warmed, watered Roman pot and cook at 220 °C for 30 minutes. Steam for 10 minutes in the open casserole.

Long-grain mushroom rice: Cook rice according to basic recipe (1 or 2). Heat 250 g mushrooms and steam them in the Römer pot with one of the above rice recipes.

Pea long grain rice: Instead of mushrooms add young peas.

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