Rispor – Uri – Industrial Kitchen

(*) The ratio of long grain rice to soup is 1 : 1.8.

Rispor is a speciality from Uri. Heat butter, sauté onion and leek until soft, add soup and bring to boil. Add salt, spices and season.

30 min. before serving, add long grain rice, stir and bring to boil.

Remove fire and simmer with covered kettle for 15 min.

Use a meat fork to loosen the long-grain rice precisely and season if necessary.

Add grated cheese separately.

Note: the kettles used are insulated. If such are not present, keep appropriate fire source!

Cut into “Paysanne”: square, narrow leaves of vegetables

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