Italian Rice Cake

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                            FOOD FUNNY
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Here's another from Rosemary Zwick. Where does she get them all?

A friend of mine is a keen fisherman. During this week's high winds he
had a narrow escape. He was almost washed overboard, but managed to save
himself by pushing some boxes of fish off instead. As he watched them
sink he thought, "There but for the crates of cod go I."

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                            TODAY'S RECIPE
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Italians rarely serve more that cheese and fruit for dessert, and
elaborate, baked concoctions are typically reserved for special
occasions. This classic cake from Bologna is an Easter treat, but I
include it here to satisfy the sweet tooth in many of my readers.

Italian Rice Cake (Torta di Riso)

4 cups (1 L) milk
1/4 tsp (1 ml) salt
2 - 3 strips of lemon peel, yellow part only
1 cup (250 ml) sugar
1/3 cup (80 ml) uncooked rice, preferably arborio or other short-grained variety
4 eggs
1/2 cup (125 ml) blanched almonds, toasted and chopped
1/2 cup (125 ml) candied citron or mixed candied fruits, chopped
2 Tbs (30 ml) rum (optional)
Butter and unflavored bread crumbs

Bring the milk, salt, and lemon peel to a boil in a saucepan over
moderate heat. Add the rice and stir. Reduce the heat to the lowest
setting and simmer uncovered for 2 1/2 hours, stirring occasionally,
until the mixture is dense and pale brown. Remove and discard the lemon
peel and set aside to cool. Beat the eggs gently in a mixing bowl and
add the rice mixture a little at a time, stirring to incorporate. Add
the almonds, citron, and the optional rum, mixing to combine thoroughly.
Generously butter the bottom and sides of a 6x9 inch (15x23 cm) cake pan
and coat with bread crumbs. Pour the batter into the pan and bake in a
preheated 350F (180C) oven for 1 hour. Allow the cake to cool before
inverting onto a serving plate. Allow to rest at room temperature at
least 24 hours before serving. Will keep, covered and refrigerated, for up to 1 week.
Serves 6 to 8.
Received on Thu Sep 3 18:38:06 2009