Ingredients Jump to Instructions ↓

  1. 4 1/2 cup/100 g rice

  2. 2 tbsp butter

  3. 1 onion, finely chopped

  4. 1 lb/500 g spring carrots, thinly sliced

  5. 2 cups/500 ml milk

  6. salt and freshly ground black pepper to taste

  7. 1 cup/250 ml heavy/double cream

  8. 1/8 tsp freshly grated nutmeg

  9. 2 tbsp extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cook the rice in a large pan of salted, boiling water for 12-15 minutes, or until tender.

  3. Drain and spread out on a clean kitchen towel. Melt the butter in a large saucepan and sauté the onion and carrots until softened.

  4. Pour in 1 cup (250 ml) of milk and season with salt and pepper. Cover and cook over very low heat for 20 minutes, adding more milk if the vegetables begin to dry.

  5. Transfer the soup to a food processor and process with the remaining milk and cream until smooth. Season with salt and nutmeg.

  6. Heat the oil in a large frying pan and fry the rice, a little at a time, to keep the grains separate, until golden. Drain on paper towels.

  7. Garnish the soup with the fried rice and serve hot.


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