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Rice Cake

Torta di riso

Traditional cake (this recipe is popular in the Anzola Emilia (BO) Municipality): after it had been cooked, it was moistened with an appropriate liqueur and it was left to stand for at least one day.

Difficulty: Medium

Ingredients: 1 litre of fresh milk, 100 g of rice (fine), 100 g of almonds, 70 g of candied cedar, 250 g of sugar, 50 g of vanilla sugar, 5 eggs, the zest of a lemon, icing sugar and liqueur to moisten the cake. Composition of the liqueur: drupe, Sassolino liqueur, rum, cognac, bitter almonds in equal parts for 1 litre.

Preparation: Cook the rice in the milk with the lemon zest, which will have to be removed afterwards. Let it stand for some hours (preferably for a whole night). Add the eggs, the sugar, the chopped almonds and cedar and pour them into a greased pan. Cook in the oven on a very low heat for about 50/60 minutes. Moisten with the indicated liqueur.

Suggested white wine Malvasia Passita

 

Recipe sent by: Sonia Monteventi - Monte San Pietro (BO)

Last modified May 26, 2011

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