Modena rice pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| The food of grandmothers, this baked rice pudding is scented with citron | ||
| Or almond. Baking burnishes it to a glowing gold and makes it firm | ||
| Enough to be sliced like a cake. Although made throughout the region, | ||
| This rendition from Modena was shared by Catherine Piccolo of the | ||
| MOdena/St. Paul Minnesota, Sister City Committee. This pudding is the | ||
| Dessert served after Sunday dinner in farmhouses on the Po River plain. | ||
| It is pulled from the cold pantry for special quests, and is especially | ||
| Favored around Easter time. The pudding can be made 1 day ahead. Wrap | ||
| The dish and store it in the refrigerator until 1 hour before serving. | ||
| 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 |
| Or 3/4 cup blanched almonds, toasted and coarsely chopped (3oz) | ||
| In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a | ||
| Gentle bubble over igh heat. Turn the heat down to low, cover tightly, | ||
| And cook 20-25 mminutes at a very slow bubble. Stir occasionally to | ||
| Check for sticking. When the rice is tender but still a little | ||
| Resistant to the bite (it will be a little soupy), stir in the sugar. | ||
| Turn it into a bowl and allow it to cool. Butter a 9 inch springorm pan | ||
| With the 1-1/2 tbsp butter. Preheat the oven to 350F. Stir the eggs, | ||
| Lemon zest, and citron or almonds into the cooled rice. Turn into the | ||
| Pan, and bake 55-65 minutes, or until a knife inserted 2 inches from the | ||
| Edge comes out clean. To serve at room temperature, cool the pudding to | ||
| Room temperature on a rack, and then unmold. REfrigerate if you will be | ||
| Holding it for longer than 2 hours. Slice into narrow wedges. Serve | ||
| Warm by reheating the pudding in its mold at 325F about 20 minutes. | ||
| Then release the sides of the pan and set on a round plate. | ||
Directions
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