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Rice cream with rabbit Rating average       PreviewIngredientsPreparation
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0 0 131 Kcal Recipe card 90 Minutes

A light dish to be enjoyed with friends during spring and sumer dinners!

Chef Luca Daniele
Ingredients for 4 persons
  • 2500 gr Water
  • 80 gr Onion
  • 150 gr Carrots
  • 1000 gr Vegetable broth
  • 50 gr Celery
  • 120 gr Rice
  • 175 gr Rabbit meat
Preparation for 4 persons step
1
Bring to a boil 2.5 kg of water with celery, onion and 2 washed, peeled and chopped carrots.
When it boils, immerse the rabbit meat and cook for 35 minutes.

Meanwhile, pour the rice into Vento jar
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend for 20 seconds at speed 60
Now press STOP to end the blending.
step
3
Cook the rice flour as you extract it from Vento jar for about 30 minutes, sprinkling with the cooking stock of the leg; you will need about 1 kg of broth.

Once cooked the rabbit leg, drain it. Bone it and put the meat into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento has to blend at speed 7 for 1 minute
Now press STOP to end the blending.
step
5
Pour the rice cream and some meat into a soup dish.
Everything will be warm and ready at the same time. Enjoy your meal!

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