Rice with milk and zucchini is a simple recipe, one of those that do not require advanced techniques but still manage to amaze with their delicacy. The milk gives the rice a creamy consistency and a mild flavor that pairs perfectly with the freshness of the zucchini.
It’s perfect for both lunch and dinner, perhaps served with a drizzle of raw olive oil or an extra dusting of Parmesan. If you enjoy delicate flavors, this is one of those dishes that will win you over at first bite.
I recommend choosing seasonal zucchini, firm and with a bright green color. The fresher they are, the more fragrant and tasty the final result will be.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rice with Milk and Zucchini
- 1 1/2 cups rice (for risottos)
- 3 1/8 cups milk (preferably whole)
- 3 zucchini
- 2 tbsp butter
- 1.5 oz grated Parmesan cheese
- 1 clove garlic (or a pinch of garlic powder)
- to taste oregano
- to taste nutmeg
- to taste salt
Preparation RICE WITH MILK AND ZUCCHINI
Wash the zucchini, trim off the ends, cut them into cubes and place them in a saucepan; add salt, the garlic, oregano, 1 glass of water and cook them until the zucchini are “soft”, then remove them with a slotted spoon and, using a food mill (or a sieve), reduce them to a purée and set aside.
In the meantime put the milk in a pot and bring it to a boil, being very careful not to let it overflow. Add the rice, a grating of nutmeg, salt and cook over low heat, stirring often.
When the rice is almost cooked add the zucchini purée, stir and finish cooking.
Remove the rice from the heat, add the butter and the grated Parmesan, stir and let rest for 2 minutes.
Your rice with milk and zucchini is ready to serve.
Notes
If you liked this recipe you might also be interested in Pasta with zucchini and ricotta or Pasta with zucchini and mascarpone or Zucchini with meat, pine nuts and raisins.
FAQ (Questions and Answers)
Can I replace the milk with a plant-based drink?
Of course, you can use a plant-based milk (such as soy or oat). Keep in mind, however, that the final flavor will be slightly different, more or less sweet depending on the drink you choose.
Do I have to pass the zucchini through a food mill or can I leave them in pieces?
Not necessarily, but this helps achieve a creamier texture. If you prefer, leave them in pieces for a more rustic result.
Can it be prepared in advance?
It’s best consumed fresh, because over time it tends to dry out. If necessary, you can store it in the refrigerator and reheat it by adding a little milk to restore creaminess.
