Rice As A Side Dish

Ingredients

• g rice
• broth
• butter
• Parmesan cheese
• egg
• tbsp cooked, sieved spinach

Instructions

1. Parboil the rice in water, then finish cooking it in the broth of the boiled poultry, keeping it firm.
2. When nearly done, flavor with a little butter and Parmesan; off the heat, bind 200 g of rice with one egg or, better, two yolks.
3. For a green rice to serve with braised veal or bracioline, add two or three spoonfuls of boiled, sieved spinach.
4. Optionally firm the rice in a mold over a water bath, without letting it harden too much.