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scratch - Rice Cake

Source of Recipe

from worldwide recipes


Recipe Introduction

This recipe is an Easter tradition in Bologna, but it's good anywhere, anytime. This cake improves with age, so cook it up to several days in advance for best results.

List of Ingredients

scratch - Rice Cake

4 c. milk
1 1/4 c. sugar
1/4 tsp. salt
grated zest of 1 lemon
1/3 c. rice
4 beaten eggs
1/2 c. chopped blanched almonds
1/2 c. chopped candied citron or lemon peel
2 tbsp. rum, optional
butter
dry, unseasoned bread crumbs

Preheat oven to 350.
Generously butter a 6 c. rectangular baking pan.
Combine the milk, sugar, salt, and lemon zest in a pot.
Bring to a boil over a medium heat.
Stir in the rice, and simmer, uncovered, for 2 1/2 - 3 hours.
Stir occasionally, and cook until the mixture becomes a dense,
pale brown mush. Set aside to cool.
Use a large mixing bowl to beat the rice mixture into the eggs,
adding a little at a time, until combined.
Stir in the almonds, citron, and rum until thoroughly combined.
Coat the bottom and sides of the baking pan with the bread crumbs.
Pour the batter into the cake pan and bake for 1 hour.
Cool on a wire rack and then invert onto a serving platter.
Store in the refrigerator for up to 3 days, or at room temperature
for 24 hours before serving.
Makes 6 - 8 servings.


Recipe