Dish

Hong am rèisleck

The dish is made by cooking rice in chicken broth until it is tender and creamy. Cream is then added to the rice and it is simmered until the sauce thickens. The dish is typically served with bacon and onions on top. The bacon adds a salty crunch to the creamy rice, while the onions provide a sweet and savory flavor. This dish is a staple in Luxembourgish cuisine and is enjoyed by locals and tourists alike.

European cuisine› Western European cuisine› Luxembourgian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Hong am rèisleck has been a popular dish in Luxembourg for centuries. It is believed to have originated in the northern part of the country, where rice was a common ingredient in local cuisine. The dish was traditionally made with cream from the local cows, which gave it a rich and creamy flavor. Today, it is still a popular dish in Luxembourg and is often served at family gatherings and special occasions.

Dietary considerations

Gluten-free

Variations

There are many variations of Hong am rèisleck, including versions that use different types of meat or vegetables. Some recipes call for the addition of mushrooms or peas, while others use ham or sausage instead of bacon. Some versions of the dish are also spiced with nutmeg or other seasonings.

Presentation and garnishing

The dish is typically served in a bowl, with the bacon and onions on top of the rice. A sprig of parsley or chives can be used as a garnish.

Tips & Tricks

To make the dish even creamier, some recipes call for the addition of grated cheese. This can be added to the rice during the last few minutes of cooking, or sprinkled on top of the dish before serving.