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| BOLOGNESE RICE CAKE |
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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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 golden raisins
1/2 cup unsalted pistachios, chopped
1/3 cup walnuts, chopped
1 teaspoon vanilla
2 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange or 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 golden raisins
1/2 cup unsalted pistachios, chopped
1/3 cup walnuts, chopped
1 teaspoon vanilla
2 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange or 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, vanilla, butter, and zest.
Pour in the prepared baking pan.
Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven.
While the cake is still warm, pierce the top in several places with a fork.
Pour the rum over the cake.
Cool to lukewarm.
Invert the cake to remove from the pan and invert again to a serving dish.
Cool completely.
Before serving, dust with confectioners sugar.
This page was revised and updated on 04/20/11
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, vanilla, butter, and zest.
Pour in the prepared baking pan.
Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven.
While the cake is still warm, pierce the top in several places with a fork.
Pour the rum over the cake.
Cool to lukewarm.
Invert the cake to remove from the pan and invert again to a serving dish.
Cool completely.
Before serving, dust with confectioners sugar.
This page was revised and updated on 04/20/11
Bologna is the capitol of the northern region of Emilia Romagna in Italy.
Bolognese rice cake is served as a celebratory cake and is very typical
during the Easter season. The cake is prepared with rice cooked in
milk which is then mixed with sugar, nuts, and raisins, baked, and
flavored with rum. Rice cake is very dense and is usually served cold.
If you are looking for a gluten free dessert, Bolognese rice cake is a
delicious choice.
Bolognese rice cake is served as a celebratory cake and is very typical
during the Easter season. The cake is prepared with rice cooked in
milk which is then mixed with sugar, nuts, and raisins, baked, and
flavored with rum. Rice cake is very dense and is usually served cold.
If you are looking for a gluten free dessert, Bolognese rice cake is a
delicious choice.
