Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | The food of grandmothers, this baked rice pudding is scented with citron |
\N \N | Or almond. Baking burnishes it to a glowing gold and makes it firm |
\N \N | Enough to be sliced like a cake. Although made throughout the region, |
\N \N | This rendition from Modena was shared by Catherine Piccolo of the |
\N \N | MOdena/St. Paul Minnesota, Sister City Committee. This pudding is the |
\N \N | Dessert served after Sunday dinner in farmhouses on the Po River plain. |
\N \N | It is pulled from the cold pantry for special quests, and is especially |
\N \N | Favored around Easter time. The pudding can be made 1 day ahead. Wrap |
\N \N | The dish and store it in the refrigerator until 1 hour before serving. |
\N \N | It is equally good served warm from the oven or chilled. |
3½ cup | Milk |
1 cup | (7oz) imported Superfino Arborio or Roma rice |
1¼ cup | Sugar (8-3/4 oz) |
1½ tablespoon | Unsalted butter |
5 larges | Eggs, beaten |
2 teaspoons | Grated lemon zest |
¾ each | (4oz) high quality candied citron, finely diced |
\N \N | Or 3/4 cup blanched almonds, toasted and coarsely chopped (3oz) |
\N \N | In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a |
\N \N | Gentle bubble over igh heat. Turn the heat down to low, cover tightly, |
\N \N | And cook 20-25 mminutes at a very slow bubble. Stir occasionally to |
\N \N | Check for sticking. When the rice is tender but still a little |
\N \N | Resistant to the bite (it will be a little soupy), stir in the sugar. |
\N \N | Turn it into a bowl and allow it to cool. Butter a 9 inch springorm pan |
\N \N | With the 1-1/2 tbsp butter. Preheat the oven to 350F. Stir the eggs, |
\N \N | Lemon zest, and citron or almonds into the cooled rice. Turn into the |
\N \N | Pan, and bake 55-65 minutes, or until a knife inserted 2 inches from the |
\N \N | Edge comes out clean. To serve at room temperature, cool the pudding to |
\N \N | Room temperature on a rack, and then unmold. REfrigerate if you will be |
\N \N | Holding it for longer than 2 hours. Slice into narrow wedges. Serve |
\N \N | Warm by reheating the pudding in its mold at 325F about 20 minutes. |
\N \N | Then release the sides of the pan and set on a round plate. |
KEYWORDS: RICE, RICE PUDDING
ORIGIN: COOKBOOK DIGEST, MAR
SHARED BY: SHARON STEVENS
Chipped out from the bottom of Sharon's Igloo ^^oo^^ Submitted By SALLIE KREBS On 03-02-95