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    You are in: Home / Recipes / Italian Tortini Di Riso Rice Cakes Recipe
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    Italian Tortini Di Riso Rice Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Olha's Note:

    From Lazio these little cakes are often served in café’s with a cappuccino. To serve as dessert, spoon a fresh fruit puree over them.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the raisins in water to cover until needed.
    2. 2
      Boil the rice in 4 cups boiling water for 5 minutes; DRAIN. Bring milk and sugar to a boil, add rice, lemon rind and cinnamon. Cook over low heat until rice has absorbed all the milk, stirring constantly. Stir in butter, drained raisins and egg yolks and let cool. Whip the egg white until stiff and fold into the rice.
    3. 3
      Preheat oven to 350°F Pour mixture into 6 buttered individual molds and bake for 45 minutes, or until a knife inserted in the center comes out clean.
    4. 4
      Unmold puddings onto individual plates, sprinkle with sifted powdered sugar and serve. Serves 6.
    5. 5
      Authentic Recipes From the Regions Of Italy.

    Ratings & Reviews:

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    Nutritional Facts for Italian Tortini Di Riso Rice Cakes

    Serving Size: 1 (171 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 425.2
     
    Calories from Fat 191
    44%
    Total Fat 21.2 g
    32%
    Saturated Fat 12.5 g
    62%
    Cholesterol 177.8 mg
    59%
    Sodium 163.7 mg
    6%
    Total Carbohydrate 52.0 g
    17%
    Dietary Fiber 1.1 g
    4%
    Sugars 20.3 g
    81%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    lemons, rind of

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