Ingredients to make Rice with potato and carrot:
- 1 cup of precooked or unpeg gable rice
- 1½ cups of Chicken broth
- 1 carrot
- 1 Pope
- 1 tablespoon of Margarine or Butter
- ground parmesan cheese
How to make Rice with potato and carrot:
- Gather all the ingredients on the work table and start by preparing the vegetables. Wash, peel and finely grate both the potato and the carrot and reserve.
- Take a pot to the fire and melt the butter over low heat. When it’s done, add the carrot and potato and make a sauce. You will see how the potato is releasing the starch, so help yourself with a wooden spoon and remove the foam from the pot while the sauce is made.
- When you see that the potato begins to brown, add the rice and mix everything so that the ingredients are distributed evenly. If potato or carrot balls have formed from the starch, continue to help yourself with the wooden spoon to break them up.
- After a few minutes, when everything starts to take on a little color, add the chicken broth and continue cooking over low heat until the liquid evaporates.
- In this process you have to move the rice with the shovel because the starch adheres to the rice, it seems that it is beaten but it is not.
- When the liquid has evaporated and you see that the rice is cooked, put a good amount of Parmesan cheese on top and mix well. If the rice feels a bit hard, add another half cup of broth or water and mix it and let it cool before adding the cheese.
- Cover the pot with the rice and leave it on the fire for 5 more minutes. Then turn off and let rest for 10 minutes with the pot covered.
- Serve the rice with potatoes and carrots and enjoy a very different and colorful rice. You can eat it alone for dinner or serve it as a garnish for fried fish or veal in the garden. Enjoy it
