Today I recommend a poor first course but with a special taste: rice, milk and potatoes are the main ingredients that will allow us to create a super satiating soup. The variations are innumerable, but let's prepare the basic version: let's find out together.
Video of the Recipe
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Identity Card of the Recipe
- 76 KCal Calories per serving
-
Ingrediants
- 700 ml of water
- 700 ml of milk
- 450 g of potatoes
- 200 g of rice
- Q.b. of salt
- Q.b. of pepper
- 1 sprig of parsley
- To serve: 2-3 tablespoons of extra virgin olive oil
Materials Needed
- Casserole
- Ladle
- Potato peeler
Preparation
- In a saucepan, pour the milk and water.
- Meanwhile, peel the potatoes and cut them into small pieces. Dip the potatoes into the liquid, add a pinch of salt and cook for 15 minutes.
The different idea
If you don't want to use potatoes, you can choose carrots: in that case, extend the cooking time and add a spoonful of cornstarch to make the soup more velvety.
To enrich the flavor, add some onion and celery.
- After the necessary time, add the rice and cook for 12-15 minutes, depending on the chosen rice.
- When the rice is cooked, turn off the heat, add some black pepper and plenty of parsley.
- Serve the rice, potatoes and milk soup with good extra virgin olive oil.
Alice's comment - PersonalCooker
I proposed this soup with rice, but you can clearly replace it with pasta like ditalini or broken spaghetti! You can enrich the soup with other vegetables or with a few pieces of leek!
Nutritional values and Health Comment on the recipe
Note: the chemical translation was performed on the basis of the quantities of raw ingredients weighed. It is not possible to estimate how much water has evaporated, but it is reasonable to think that, in reality, the nutritional density of the dish is greater than indicated.
The Milk Rice Soup is a low-calorie food that belongs to the set of first courses.
Energy is mainly supplied by carbohydrates, followed by lipids and finally proteins. Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value. Cholesterol is irrelevant and fiber is moderate. It does not contain gluten and histamine, but it is rich in lactose.
Milk Rice Soup is suitable for most diets, including those for overweight and metabolic pathologies. It is not relevant in lactose intolerance, while it does not seem to have contraindications for celiac disease and hypersensitivity to histamine. It respects the vegetarian philosophy but not the vegan one.
The average portion of COOKED Milk Rice Soup (energy estimate on raw ingredients) is about 200-300 g (150-225 kcal).
