Torta dolce di riso (sweet rice cake)

Yield: 8 servings

Measure Ingredient
300 grams Pudding rice; (10oz)
12 \N Eggs
500 grams Caster sugar; (1lb)
1 litre Milk; (1 3/4 pints)
\N \N Grated rind of 1 orange
\N \N Grated rind of 1 lemon
4 tablespoons Strega liqueur or; (4 to 5)
\N \N ; vermouth
\N \N Icing sugar for dusting

Cook the rice in boiling water for about 10 minutes. Drain and spread out on a clean cloth to cool. Thoroughly butter a 25cm (10-inch) round cake tin. Preheat the oven to Gas Mark 3/160 C/325 F.

Beat the eggs and sugar together until pale and foamy, then add the milk followed by the rice, orange and lemon rinds and Strega. Pour the cake mixture into the prepared tin and bake in the oven for about 1 hour or until the cake is firm and the top is golden brown. Leave the cake to cool completely, then dust with icing sugar and serve straight from the tin.

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