Рецепт Rice Cake (Torta Di Riso)
Ингредиенты
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Инструкции
- 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.
- Combine the lowfat 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 hrs, stirring occasionally, till the mix becomes a dense, pale-brown mush. Set aside to cold. In a mixing bowl, beat the rice mix into the Large eggs, adding it a little at a time, till combined. Stir in the almonds, citron, and optional rum till thoroughly combined. Generously butter the bottom and sides of a 6 c. (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. Cold on a wire rack and invert onto a serving platter. Store in the refrigerator for up to 3 days, or possibly at room temperature for 24 hrs before serving.
- Serves 6 to 8.