Ingredients
- 3/4 caraway seed
- 300 gr condensed
- 240 ml milk
- 80 gr regular rice
- 14 gr butter
- 3 gr salt
- 2 packages brussel sprouts (frozen)
About 40 minutes before serving: In 30 cm skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally.
