|2 tablespoons||Unsalted butter|
|½ cup||Long-grain rice|
|6 mediums||Onions peeled and thinly sliced|
|¾ cup||Low-sodium chicken broth =OR=- Water|
|¼ teaspoon||Ground nutmeg|
|½ teaspoon||Salt; or as desired|
|½ teaspoon||Ground white pepper|
|½ cup||Whipping cream|
PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch oven over low heat on the stovetop, add the rice and cook 1 minute, mixing to coat all grains with butter. Remove from heat, add the onions, broth, nutmeg, salt and pepper. Cover tightly and place in the oven for 1 hour. Remove from the oven and transfer the contents of the pot to a food processor. Add the cream and coarsely puree the mixture using the pulse button. Replace the soubise in the pot, cover and replace in oven to reheat before serving. TO FREEZE THE SOUBISE: Place warm soubise in an air-tight plastic freezer bag.
Squeeze out excess air, label and place in freezer for up to 6 months. Defrost overnight in the refrigerator, at room temperature or on the defrost setting of a microwave. To reheat, place the bag in gently boiling water on the stove for 10 minutes before serving.
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