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Milk & Rice Soup
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
25 min
Appears in
Published 2013
As little children we were given this silky, savoury rice soup, especially at times when the Tuscan damp seeped into our bones and it was almost impossible to get warm. A handful of crumbled chestnuts would sometimes be added too.
Ingredients
1 l 35 fl oz 4 cups 200 g
Method
Put the milk in a saucepan and bring to the boil, then immediately add the rice, half the butter and the salt. Reduce the heat to low and simmer very gently for 20 minutes, stirring frequently, until the rice is creamy and tender. Remove from the heat, stir in the remaining butter and the cheese, then serve.