Egg rice cream is a delicious and creamy soup, perfect for warming up during the colder months. Made with precooked rice cream, raw egg yolk, and seasoned with olive oil, it is a traditional dish from 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!
In 250 g of lightly salted boiled water, dissolve 5 tablespoons of precooked rice cream
Add a teaspoon of olive oil and a raw egg yolk
Mix thoroughly and serve
Pot
Whisk
Wooden Spoon
Store in the refrigerator for up to 2 days
Traditional dish from Northern Italian cuisine
Italia
| Energy (kcal) | 66.06 |
| Carbohydrates (g) | 4.11 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 5.09 |
| of which Saturates (g) | 1.03 |
| Protein (g) | 1.21 |
| Fiber (g) | 0.05 |
