Throughout the years I have served countless variations of this rice, sometimes only with vegetables or also mixed with bacon and ham. This is a spectacular side dish for accompanying turkey, pork and other types of meat; it also makes a very festive presentation for the table.
This cheese sauce is a variation on the classic (white) bechamel recipe, where I've added a little grated cheese; it's a combination known as the traditional French mornay sauce. This dressing is extremely versatile and pairs well with rice, but if you rather opt for something different, a sweetened balsamic vinegar reduction can add a tangy and delicious toque to your dish as well.
To change it up a bit, you can make a risotto with this same recipe. Just replace the long-grain rice for Arborio or Italian short-grain rice and follow the instructions, but this time, switch the white wine for red to complement the beautiful colors of this dish.
To garnish, julienne a few tender spinach leaves and sprinkle on top-the results are simply divine!