EMILIA ROMAGNA
BOLOGNA
Rice cake
Ingredients
- 7 oz Rice
- 3 ½ oz sugar
- 1 ¾ oz candied citron
- 1 ¾ oz almonds (optional)
- 3 eggs
- 2 cups milk
- 2 cups water
- 1 ¾ oz butter
- salt
- lemon
Preparation
30
minutes preparation + 30 minutes cooking
To a pot, add the
milk, 2 cups water, sugar, grated lemon peel and a pinch of salt.
Bring to a
boil, then add the rice and cook until it has absorbed all the liquid.
Remove the pot
from the heat and let it cool.
Once the rice is cool, add the eggs one at a time, mixing as you go.
Once the rice is cool, add the eggs one at a time, mixing as you go.
Once mixed, add the
butter, almonds and candied fruit.
Mix well, then transfer to a buttered and
floured cake mold.
Bake in a 400°F oven for half and hour.
When done baking,
slice the rice cake into pieces and brush with maraschino liqueur.(optional)
Sprinkle slices with
powder sugar
Serve warm or cold
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