Rice cream with egg is a delicious and creamy soup, perfect for warming up during the colder months. Made with pre-cooked rice cream, a raw egg yolk and seasoned with olive oil, it represents a traditional dish of Northern Italian cuisine. Its velvety consistency 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 pre-cooked rice cream
Add one teaspoon of olive oil and one raw egg yolk
Stir thoroughly and serve
Pot
Whisk
Wooden Spoon
Store in the refrigerator for up to 2 days
Traditional dish of Northern Italian cuisine
Italy
| Energy (kcal) | 65 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 2 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 1 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.02 |
