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Creamy Pancetta Rice

“Rice to the Rescue!” Recipe Contest Grand Prize Winner - David Brown
Yield: Makes 8 servings.



• 1/2 pound trimmed pancetta, diced*
• 1 large red onion, chopped
• 1¾ cups half-and-half
• 3 cups cooked rice
• 1½ cups sweetened, dried cranberries
• 1 cup chopped pistachios
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper


Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes.

Add half-and-half; bring to a boil. Remove from heat.

Add rice, cranberries, pistachios, salt and pepper.

Stir until well blended.

* Lean bacon may be substituted for pancetta.

    Nutrition Facts
    Calories 355   
    Total Fat 15g 
    Cholesterol 34mg 
    Sodium 823mg 
    Total Carbohydrate 44g 
    Dietary Fiber 3g 
    Protein 13g  

USA Rice Federation (

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