Directions

1. Prep the rice:
2. Cook Qetoe Rice using the absorption method (just enough boiling water to cover, then cover with a plate for 5 mins until fluffy). Set aside.
3. Sauté leeks & garlic:
4. Heat olive oil or butter in a pan over medium heat. Add sliced leek and cook for 3–4 minutes until soft. Add minced garlic and thyme, cooking for another 30 seconds until fragrant.
5. Make it creamy:
6. Pour in the cream, bring to a gentle simmer, and season with salt and pepper.
7. Combine:
8. Add the shredded chicken and cooked Qetoe rice to the pan. Stir gently until the rice is coated in the creamy sauce and everything is warmed through.
9. Serve:
10. Spoon into a bowl and enjoy immediately. Optionally top with cracked black pepper or a sprinkle of parmesan (if not dairy-free).