Rinse the rice under running water, drain. Cook the rice in a large quantity of boiling salted water for 20 minutes. In the meantime, heat the crÅme fraöche in a bowl fitted into a saucepan of hot water. Stir in the anchovy paste, the cognac, lemon zest, nutmeg, chopped herbs, salt and pepper. Drain the rice. Quickly mix the sauce into the rice. Serve hot.
@
2 cups brown rice
1 cup crÅme fraöche
2 tbsp anchovy paste
1 tbsp Cognac
zest of half lemon
1 tbsp each finely chopped chervil, parsley, basil
