Tag: Rice

Recipe Tart with rice cream – Italian Cuisine

Ingredients

550 g shortcrust pastry
500 g milk
100 g of original rice
100 g pitted prunes
80 g sugar
orange flower water
cinnamon powder
icing sugar
butter and flour
salt

Duration: 50 min

Level: Middle

Dose: 8 people

To prepare the tart with rice cream let the dough thaw. Boil the milk, add salt and cook the rice until it has absorbed everything. Add sugar and chopped plums away from the fire; let it cool down. Flavored with 2 tablespoons of orange blossom water and a pinch of cinnamon. Roll out the pastry on floured pastry board. Grease and flour a tart mold of Ø 26 cm. Coat with the pasta. Fill the tart with rice and garnish with a grid of strips made with the remaining pasta. Bake at 180 degrees for 40 '. Serve the cake with icing sugar.

Recipe Rice, milk and chestnut soup – Italian Cuisine

Ingredients

350 g milk
150 g Carnaroli rice
100 g boiled chestnuts
25 g butter
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of rice, milk and chestnut soup, boil 600 g of water with half of the chestnuts and a pinch of salt in a saucepan. Add the rice and after 7-8 minutes
milk and butter. Finish cooking the rice, then complete the soup with the remaining chestnuts and serve. To know If you use fresh chestnuts, peel them and soften them in warm water, so as to be able to remove even the second skin. Then boil them in 2 liters of salted water, leaving them to cook over a medium heat for hours and 30 minutes. Add the rice to the end, cook for 7-8 minutes, then finish cooking with milk and butter.

Recipe Chicken soup with rice and leeks – Italian Cuisine

Ingredients

chicken stock L 1,800
300 g leeks, already cleaned
200 g chicken breast
180 g rice
parsley
parmesan
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 6 people

To prepare the chicken soup with rice and leeks, reduce the leeks in slices and fry them in a large casserole, in a drizzle of oil, then season the diced chicken breast and the rice; wet the sauté with the hot chicken stock, salt and cook uncovered, over medium heat, for about 18 minutes: the soup should be not too broth; complete it with plenty of chopped parsley, distribute it in the holsters and bring it to the table hot, accompanied by grated Parmesan.

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