Rice and Potato Soup, a very good, economical dish ideal for cold evenings, can be prepared on the stove or with the Bimby. A first course from the Lombard peasant tradition, tasty and filling, a humble recipe you can make with very few ingredients: all you need is rice, potatoes, and a sprig of parsley!
This dish has been on our table for generations. It’s a memory from my childhood, made in every home and, like all family recipes, everyone has their own version. The grandmother’s recipe is passed down from mother to daughter. Some prefer more or less broth, some want the potatoes in pieces, while others prefer them mashed in the broth to form a creamy texture.
This is my family’s recipe, made the way we like it: with potato pieces and not too much broth!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Cooking with Kitchen Robot
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz rice
- 7 oz potatoes
- 4.2 cups water
- 0.5 oz Grana Padano DOP
- 1 sprig parsley
- 2 tsp bouillon cube
- salt
Preparation of Rice and Potato Soup – also Bimby
Put the parsley and Grana cheese in the mixing bowl and chop: 3 sec./speed 8. Place the mixture in a bowl and set aside.
Cut the potatoes into pieces about 1.2 inches, place them in the mixing bowl, add the water, the vegetable bouillon cube, and cook: 10 min./212°F/speed 1.
Add the rice and cook: 16 min./212°F/counter-clockwise/speed 1.
When done, add the chopped parsley with cheese, adjust the salt and mix for 10 sec./counter-clockwise/speed 1.Let the rice and potato soup rest for 3 minutes in the mixing bowl before serving.
Cut the potatoes into pieces about 1.2 inches, put them in a pot, add the water, the vegetable bouillon cube, and bring to a boil. After 10 minutes, add the rice and cook for about 16 minutes.
Meanwhile, chop the parsley and Grana cheese and set them aside.
When done, add the chopped parsley with cheese, adjust the salt, and mix to combine.
Let the rice and potato soup rest for 3 minutes before serving.
