Recipe: No Cream Cream Sauce (no dairy, using rice and white wine, blender)

NO CREAM CREAM SAUCE

"This is a great substitute for rich, fatty cream sauces and also a delicious base for cream style soups. Simply use it in place of heavy whipping cream and thin to the consistency you need."

2 teaspoons olive oil
1/2 cup fine-chopped onions
1/3 cup rice (preferably medium or short-grain, which are starchier)
2 cups or so defatted chicken or vegetable broth
1 cup dry white wine
Salt and fresh-ground white pepper, to taste

Heat olive oil in a saucepan. Add onions and saute over medium heat until onions are soft but not browned.

Add rice and saute 2 minutes longer, stirring frequently.

Add 3/4 cup broth and wine, cover and simmer about 25 minutes until liquid is mostly absorbed and rice is very soft.

Cool slightly and puree until smooth with an immersion blender or in a regular blender. Add more broth until you reach desired consistency. Season with salt and pepper.

Cover and refrigerate up to 3 days, or freeze for a few months. Reheat before serving.

Makes about 2 1/2 cups
Source: John Ash in Ft. Lauderdale Sun-Sentinel, June 7 2007