Cook2 hrs 10 mins
Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.
- 1 -2 tablespoon breadcrumbs, finely crushed and unflavored
- 4 1⁄2 cups milk
- 1 1⁄2 cups sugar
- 1 lemon, zest of, grated
- 3⁄4 cup arborio rice or 3⁄4 cup other short-grain rice
- 5 eggs
- 1⁄2 cup blanched almond, finely chopped
- 1⁄2 cup candied citron peel, finely chopped
- 1⁄4 cup rum
- 2 -3 tablespoons rum
- whipped cream
- Preheat oven to 350ºF.
- Butter a 10-inch spring form pan.
- Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
- Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
- Stir in rice and reduce heat.
- Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
- Remove from heat and let cool.
- Beat eggs until foamy in a large bowl.
- Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
- Mix thoroughly.
- Pour rice mixture into buttered pan and level top with a spatula.
- Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
- Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.