Rice with wine and prunes

Rice with wine and prunes

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I find it difficult to choose the right recipes for this blog, most of the times because I still can’t measure how simple is too simple. Or, I can’t get a decent picture of the plate, so I have to wait until next time for posting.  
The recipe I’ve chosen for today is easy, because it has few ingredients and it needs about 20 minutes to be done. However, it’s a special dish for me, as it reminds me of my childhood. My great grandma used to cook this recipe, so every time I eat rice with prunes I think about her.

Rice with wine and prunes

My memories alone won’t convince you to try this easy rice recipe, so I’ll just give you some reasons why you should add prunes to your meals. They are a good source of fibre, potassium and iron, so in balanced quantities they can help digestion, bones, and muscles. Not to mention that, eating moderate amounts of prunes can help you control your weight, as they will make you feel full for a longer time. However, they are not poor in calories, so don’t exaggerate.  

Good to know:

When I cook rice, I prefer to have a small pot with boiling water next to the pan. This way, I can add water on top of the rice every time I need, without interrupting the cooking process.

Let me know if you try it. Ciao!


  • Rice - 120 grams
  • Prunes - 12-14
  • Spring onion - 1
  • Olive oil - 1 tbsp.
  • White wine - 60 ml
  • Water
  • Salt, pepper


  • 1You sauté the onion in a pan, with the olive oil. I prefer to use only the white part, mostly because an entire onion is too much for these quantities, but also for the taste.
  • 2Add the rice and, about a minute later, add the wine. My great grandma skipped wine in this recipe, but Italians often use this procedure when cooking rice. I like the results, so why not?
  • 3Once the alcohol has evaporated, you add the prunes and some water. I don’t know about exact quantities. I start with 100 ml of water and add some more only when it’s needed. I guess it varies also with the type of rice I use. In this case, the rice had a 12-minute cooking time, which I calculate from the moment I add the boiling water, so I added about 3 spoons of water during cooking. I like it somewhere in the middle between al dente and overcooked, so I left the rice on fire for another 3 to 4 minutes over the indicated time.
  • 4Add salt and pepper to taste a few minutes before the rice is ready.