Culture by Nature

Cuore verde tra due laghi
Cuore verde tra due laghi

Grandma’s rice and milk

3 or 4 potatoes
1 liter (1/4 gallon) of milk
5 or 6 handfuls of rice
2 cups of minced parsley
1 knob of butter

Peel and dice the potatoes and boil them in a small amount of water. Once cooked, crush them with a fork; they will be used to thicken the broth. Add the milk and a pinch of salt and add the rice. Continue to cook the mixture on a low flame, mixing it and watching it consistently because the milk tends to overflow from the pot.
Finally, combine the parsley and a wedge of butter.