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| BOLOGNESE RICE CAKE |
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| (Makes one 10-inch round cake) |
3 cups milk
3/4 cup Arborio rice
4 eggs, beaten
1/2 cup sugar
1/2 cup unsalted pistachios, chopped
1/3 cup walnuts, chopped
1/3 cup golden raisins
1/4 teaspoon vanilla
2 tablespoons unsalted butter, at room
temperature
2 teaspoons grated lemon zest
2 tablespoons rum
Confectioner's sugar for dusting
3/4 cup Arborio rice
4 eggs, beaten
1/2 cup sugar
1/2 cup unsalted pistachios, chopped
1/3 cup walnuts, chopped
1/3 cup golden raisins
1/4 teaspoon vanilla
2 tablespoons unsalted butter, at room
temperature
2 teaspoons grated lemon zest
2 tablespoons rum
Confectioner's sugar for dusting
In a saucepan over medium heat, bring the milk to a simmer.
Add the rice, cover and reduce the heat to low.
Cook for about 30 minutes or until the mixture is very soft and creamy.
Stir often to prevent sticking. Remove from heat and cool.
Preheat oven to 350 degrees F.
Butter a 10-inch round cake pan.
Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.
Pour in the prepared baking pan.
Bake for 1 hour, or until a skewer inserted in the center comes out clean.
Remove from the oven and pierce the cake in several places with a fork.
Pour the rum over the cake.
Cool to lukewarm and unmold to a serving dish.
Before serving, dust with confectioners sugar.
Add the rice, cover and reduce the heat to low.
Cook for about 30 minutes or until the mixture is very soft and creamy.
Stir often to prevent sticking. Remove from heat and cool.
Preheat oven to 350 degrees F.
Butter a 10-inch round cake pan.
Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.
Pour in the prepared baking pan.
Bake for 1 hour, or until a skewer inserted in the center comes out clean.
Remove from the oven and pierce the cake in several places with a fork.
Pour the rum over the cake.
Cool to lukewarm and unmold to a serving dish.
Before serving, dust with confectioners sugar.
