FOOD FROM EMILIA ROMAGNA 2

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 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