- Cook rice according to directions on the package.
- Cook the chicken, carrots, leek, and parsley in a pot with water until soft. Save the stock.
- In a skillet, fry the butter and mix with flour to make a roux. Then add sour cream and a couple of tablespoons of the stock, depending on how thick you want the sauce to be.
- Cut the cooked chicken into pieces and serve with rice and the white sauce. You can chop the cooked carrots and leek and mix with the rice.
Add some raisins or pineapple chunks to the white sauce for a more tart flavor.