Rice with milk is a classic Italian dessert. Its origin is uncertain, but it is believed to have originated in Northern Italy. It is a simple and delicate dessert, perfect for ending a meal or for a tasty snack. The rice is cooked in milk, enriched with butter and grated Parmesan, and served hot or cold.
Throw the rice into the boiling milk, add a little salt, and cook halfway through
Add the butter and 2 tablespoons of Parmesan and finish cooking, keeping the rice al dente and adding more boiling milk if the soup becomes too thick
Pot
Pan
Wooden spoon
Italia
| Energy (kcal) | 162.51 |
| Carbohydrates (g) | 10.93 |
| of which Sugars (g) | 6.72 |
| Fat (g) | 10.4 |
| of which Saturates (g) | 6.09 |
| Protein (g) | 6.97 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.14 |
