Ingredients 

1 liter of milk

100 g of Mulino Marello white Carnaroli rice

30 g of Fine grain rice flour from Mulino Marello whole grain

cinnamon or cocoa powder to taste

(optional a piece of lemon zest and a pinch of vanillin or vanilla essence to add at the beginning of the preparation)

Procedure 

Heat the milk in the pan until almost boiling.

Add the rice and rice flour and cook, stirring, for about 30 minutes without the rice boiling.

At the end of the preparation the risolatte should have a rather creamy consistency. Transfer to single-portion bowls and leave to cool at room temperature for about 1 hour.

Serve sprinkled with cinnamon or cocoa powder if desired!

Recipe by Dr. Francesca Archero, nutritional biologist

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