Modena rice pudding

1 servings

Ingredients

Quantity Ingredient
The food of grandmothers, this baked rice pudding is scented with citron
Or almond. Baking burnishes it to a glowing gold and makes it firm
Enough to be sliced like a cake. Although made throughout the region,
This rendition from Modena was shared by Catherine Piccolo of the
MOdena/St. Paul Minnesota, Sister City Committee. This pudding is the
Dessert served after Sunday dinner in farmhouses on the Po River plain.
It is pulled from the cold pantry for special quests, and is especially
Favored around Easter time. The pudding can be made 1 day ahead. Wrap
The dish and store it in the refrigerator until 1 hour before serving.
It is equally good served warm from the oven or chilled.
3½ cup Milk
1 cup (7oz) imported Superfino Arborio or Roma rice
1¼ cup Sugar (8-3/4 oz)
1½ tablespoon Unsalted butter
5 larges Eggs, beaten
2 teaspoons Grated lemon zest
¾ each (4oz) high quality candied citron, finely diced
Or 3/4 cup blanched almonds, toasted and coarsely chopped (3oz)
In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a
Gentle bubble over igh heat. Turn the heat down to low, cover tightly,
And cook 20-25 mminutes at a very slow bubble. Stir occasionally to
Check for sticking. When the rice is tender but still a little
Resistant to the bite (it will be a little soupy), stir in the sugar.
Turn it into a bowl and allow it to cool. Butter a 9 inch springorm pan
With the 1-1/2 tbsp butter. Preheat the oven to 350F. Stir the eggs,
Lemon zest, and citron or almonds into the cooled rice. Turn into the
Pan, and bake 55-65 minutes, or until a knife inserted 2 inches from the
Edge comes out clean. To serve at room temperature, cool the pudding to
Room temperature on a rack, and then unmold. REfrigerate if you will be
Holding it for longer than 2 hours. Slice into narrow wedges. Serve
Warm by reheating the pudding in its mold at 325F about 20 minutes.
Then release the sides of the pan and set on a round plate.

Directions

KEYWORDS: RICE, RICE PUDDING

ORIGIN: COOKBOOK DIGEST, MAR

SHARED BY: SHARON STEVENS

Chipped out from the bottom of Sharon's Igloo ^^oo^^ Submitted By SALLIE KREBS On 03-02-95

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