1 small onion
2 stalks celery
2 cups water
Pinch of salt

2 28-ounce canned plum tomatoes
Pinch sugar

1 teaspoon baking soda
32 ounces milk
2 cups rice
1 stick butter

Basil, optional


Cook onion and celery, along with 2 cups of water and a pinch of salt until soft. Add 2 28-ounce cans of plum tomatoes and cook again. Use a blender to puree. Add a pinch of sugar, cook again adding 1 teaspoon baking soda, 32-ounces of milk, 2 cups of rice and 1 stick of butter.  

Serve with basil if desired. 



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