Chestnut Soup with Rice and milk

To make chestnut soup with rice and milk, first bring 2 1/2 cups water to a boil in a casserole dish with half of the chestnuts and a pinch of salt. Add the rice and, after 7-8 minutes,

the milk and butter. Finish cooking the rice, then add the chestnuts to complete the soup, and serve. Helpful hint: If using fresh chestnuts, remove from their shells and soak in warm water, so you can remove the inner film before using. Then boil 2 quarts salted water and cook over a medium heat for 1 hour 30 minutes. Add the rice at the end, cook a further 7-8 minutes, then add the milk and butter before the end of cooking.