Rice Cream with Pumpkin is a tasty and creamy first course, perfect for warming autumn days. The pumpkin gives sweetness to the dish, while the grated Parmigiano cheese enriches its flavor. Try it!
Prepare a broth by boiling a slice of pumpkin cut into pieces in 300 g of water for one hour.
Dissolve 2 tablespoons of pre-cooked rice cream in 180 g of broth.
Add the pumpkin passed through a sieve, one teaspoon of olive oil and one tablespoon of grated Parmigiano cheese.
Pan
Blender
Wooden spoon
Italy
| Energy (kcal) | 49.3 |
| Carbohydrates (g) | 1.71 |
| of which Sugars (g) | 0.15 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 1.29 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.02 |
