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Recipe by Emporion
Egg rice cream is a delicious and creamy soup, perfect for warming up during the colder months. Prepared with precooked rice cream, raw egg yolk and seasoned with olive oil, it is a traditional dish of Northern Italian cuisine. Its velvety texture and delicate flavor make it a choice for both adults and children. Try it and it will surely become one of your favorite recipes!
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: In 250 g of boiled, lightly salted water, dilute 5 tablespoons of precooked rice cream
Step 2 of 3: Add a teaspoon of olive oil and a raw egg yolk
Step 3 of 3: Mix thoroughly and serve
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving65 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,156 kJ276 kcal | 1,779 kJ425 kcal |
| Fat | 5.72 g | 8.8 g |
| of which saturated fatty acids | 0.82 g | 1.26 g |
| Carbohydrates | 51.6 g | 79.38 g |
| of which sugars | 0.24 g | 0.37 g |
| Fibre | 0.54 g | 0.83 g |
| Protein | 4.62 g | 7.11 g |
| Salt | 0.01 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
