Rice, cheese and eggs typical of Neapolitan tradition.
Step 1 of 3: Bring water to a boil, add a little salt and the rice.
Step 2 of 3: Let the rice absorb the water, then add the beaten eggs together with the cheeses.
Step 3 of 3: Turn off the heat and add the butter.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk
| Average values | Per serving380 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 3,766 kJ900 kcal | 991 kJ237 kcal |
| Fat | 56.81 g | 14.95 g |
| of which saturated fatty acids | 31.2 g | 8.21 g |
| Carbohydrates | 48.64 g | 12.8 g |
| of which sugars | 3.53 g | 0.93 g |
| Fibre | 7.37 g | 1.94 g |
| Protein | 47.54 g | 12.51 g |
| Salt | 1.9 g | 0.5 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
