Ingredients:
50 g./9 oz. fresh chestnuts
40 g./1 1/2 oz. butter
150 g./5 oz. rice
1/2 liter/1 1/2. pt. milk
2 l./4 pt. water
salt
Preparation:
Peel chestnuts and boil for a few minutes. Drain and remove skin with a knife. Place in a pan with water and a pinch of salt. Boil over medium flame for 2 1/2 hours. Add rice, stir and after 10 minutes add milk and butter. Cook rice until al dente, stirring to prevent it from sticking. Add salt, pour into a soup tureen and serve. If you wish to make it creamer, reduce milk and add 1/2 cup liquid cream.
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