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The stirring method required in these recipes really pays off. The starch in the rice is released slowly by stirring and adding hot liquid bit-by-bit, which gives the dish its signature creamy texture, not necessarily any added cream or cheese. So get out that spoon and get going: It pulls together quickly and is well worth the extra stove-top love.

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Source: Mushroom Council
Added: 01/21/2009
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