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Rice cooked in milk is a tasty first course of Italian origin. Prepared with rice, milk and salt, this creamy dish is perfect for a comforting meal.
Calculate 50 cl of milk for every 100 g of rice
Keep in mind that rice absorbs less milk if it is first blanched for 2 or 3 minutes in lightly salted water
Below are other preparations -> When needed for borders, croquettes and puddings, use these proportions instead: put 150 g of rice in one liter of milk, add 30 g of butter and a pinch of salt
Start cooking over the flame for the first 10 minutes and then continue in a moderately hot oven for about 20 minutes without ever stirring
When the rice is cooked, mix in two whole eggs, lightly beaten with a pinch of salt
But even without this addition, rice cooked in milk has a delicate, exquisite flavor
For the sweet rice recipe the procedure is the same, with the precaution of adding at the end of cooking 75 g of granulated sugar mixed with a pinch of vanilla
Pot
Italia
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