Subject: Rice Cake (Torta di Riso)
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 18 2002 - 08:59:48 EDT
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FOOD FUNNY
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Thanks to Bev Shapiro of Shelby Township, MI for these little gems:
Practice safe eating - always use condiments.
Dijon vu - the same mustard as before.
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TODAY'S RECIPE
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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.
Rice Cake (Torta di Riso)
4 cups (1 L) milk
1 1/4 cups (310 ml) sugar
1/4 tsp (1 ml) salt
The grated zest of 1 lemon
1/3 cup (80 ml) rice, preferably Arborio
4 eggs, beaten
1/2 cup (125 ml) chopped blanched almonds
1/2 cup (125 ml) chopped candied citron or lemon peel
2 Tbs (30 ml) rum (optional)
Butter
Dry, unseasoned bread crumbs
Combine the milk, sugar, salt, and lemon zest in a pot and bring to a
boil over moderate heat. Stir in the rice and simmer uncovered on the
lowest possible setting for 2 1/2 to 3 hours, stirring occasionally,
until the mixture becomes a dense, pale-brown mush. Set aside to
cool. In a mixing bowl, beat the rice mixture into the eggs, adding
it a little at a time, until combined. Stir in the almonds, citron,
and optional rum until thoroughly combined. Generously butter the
bottom and sides of a 6-cup (1.5 L) rectangular cake pan and coat with
bread crumbs. Pour the batter into the cake pan and bake in a
preheated 350F (180C) oven for 1 hour. Cool on a wire rack and invert
onto a serving platter. Store in the refrigerator for up to 3 days,
or at room temperature for 24 hours before serving. Serves 6 to 8.
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