White rice and potatoes with olive oil is a very old Apulian simple and genuine recipe. It was often cooked when I was a child, and to this day, the tradition continues. A certainly beneficial and light recipe. It is prepared quickly, just the time needed to peel one or two potatoes to cook them with the rice at the same time.
Apulian cuisine generally relies on economical recipes. You should know that since ancient times, Apulian households always had a stock of potatoes in large bags made of coarse fabric. Today, they are bought in one or two-kilogram bags, but it wasn’t like that before.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
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- 2 potatoes (Medium)
- 1 cup rice
- 4 tablespoons extra virgin olive oil
Tools
- Potato peeler
- Pots
Steps
Peel the potatoes. Wash well under running water and cut into chunks.
Fill a large pot with plenty of water and add the rice to cold water along with the potatoes.
Cover with a lid and count fifteen/twenty minutes of cooking time from when the water boils.
Drain the rice but not completely. The white rice and potatoes should be served a little soupy on the plates.
Finally, add a tablespoon of good Apulian extra virgin olive oil if possible to appreciate this simple beneficial first course.
We Apulians prepare white rice and potatoes especially in winter.
You can prepare this recipe, however, in any season and especially the day after Sunday, after lasagna with sauce, to alternate with a good light first course.
The rice must cook in plenty of water, otherwise, if it’s too little, it tends to coagulate and stick.
If you realize that the water is too little, you can always add it during cooking.
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