Red wine and/or the animal's own blood is sometimes added to the cooking liquid.

Place 1 cup of the cooking liquid in a large saucepan.

If possible allow them to cool in the cooking liquid.

Add the rice with its cooking liquid, the sugar and salt.

Add 1/2 cup of the cooking liquid, the cream and the olive oil.

If wine is part of the cooking liquid, increase its proportion.

Over a high flame, reduce the cooking liquid to about one cup.

Drain and reserve a half cup of the cooking liquid.

Add additional cooking liquid if the mixture is too dry.

Let stand in the cooking liquid until ready to serve.