Minestra di Riso, Latte e Castagne

Chestnut, Milk and Rice Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Most people either love or hate chestnuts, so perhaps this isn’t the best choice for a dinner party or supper where you don’t know your guests’ tastes too well. If you are a chestnut person, like me, you will love this delicious and very nourishing soup. Its consistency is not unlike creamy porridge – or even rice pudding.


  • 200 g (7 oz) fresh chestnuts
  • salt
  • 150 g (5 oz) pudding rice
  • 500 ml (18 fl oz) milk
  • 30 g (1 oz) unsalted butter


Pierce the chestnuts with a fork, put them in a pan, cover with lukewarm water, and boil for 5–8 minutes. Drain, then remove the shell and the soft inner skin. Place in a large pan with about litres ( pints) salted water and boil over a medium heat for 2½ hours until the nuts are disintegrating and the liquid halved.

Add the rice and cook for about 12 minutes, until the rice is half cooked, then add the milk and butter. Cook until the soup is very thick and creamy then season and serve piping hot.