1/4 T of butter
1 average onion
1 small clove of garlic
5 T of water
2 1/2 T of distinct carrots
1/4 T of long-grain rice
2 C count of chicken stock
salt and parsley
To melt butter in an average pan.
To make jump onion and garlic until tendreté.
To add water, carrots, the rice and the chicken stock.
To bring to boiling. To leave mijoter 20 to 25 minutes.
To let cool slightly. To take the blender.
To pour the bubble and vegetables little at the same time.
When you finished, to put salt and parsley.
Very good!