Recipe type
Pasta, rice and soups
Ingredients
300 gr
rice
400 gr
fresh chestnuts
50 gr
butter
1 lt
milk
to taste
salt
Peel the chestnuts and put them in warm water. This will soften them and you can easily remove the skin. Cook in a pot with two litres of salted water for about two hours. Add the rice and stir thoroughly with a wooden spoon while cooking. Halfway through cooking, add the milk and butter. When cooked, the rice should be thick and creamy.