Hi everyone! I’m Juls, from Juls’ Kitchen
. I was so happy to be featured here, it is my first time being featured, so I studied a lot to find the right recipe. I could choose sweet and chocolate cakes, roasted meat or colorful side dishes… until I met this rice with Batavian Endive in an Italian Cook Book. Isn’t it amazing?
I think this is what makes a recipe a great
recipe: just a few ingredients – good quality ingredients – and a simple cooking procedure. Nothing more, nothing less. Your dish will be delicious and you’ll be able to surprise your guests and have plenty of time to chat and laugh with them, without spending hours in the kitchen.
It is not a risotto, but a simple plain boiled rice, light and flavourful. Choose an excellent Batavian Endive, better if organic, and a superior quality extravirgin olive oil, you’ll feel the difference.
- rice, 350 gr
- Batavian endive, 1 head
- extra virgin olive oil (an intense and fruity extravirgin olive oil)
Remove the external leaves, rinse Batavian endive head under running water and put it in a large pot with 2inches of boiling salted water.
In another pot bring 2lt of water to the boil. After 5-7 minutes rinse rice under running water and pour it – once strained – over the endive.
Pour a few ladlefuls of boiling water over rice and stir lightly. Let it cook for about 15 minutes.
Remove from the heat, let it rest a few minutes and serve with an extra drizzle of extra virgin olive oil.