| | Torat di Riso 1 quart (1 l) milk
1 cup (200 g) rice -- you want a rice that gives off its starch as it cooks, not minute rice
3/4 cup (150 g) sugar
3/4 cup almonds, plus four bitter ones
2 tablespoons minced candied citron
3 whole eggs
5 yolks
Grated lemon zest
A pinch of salt |
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Peel the almonds and grind them with two tablespoons of the sugar. Cook the rice until it's well done in the milk, add the flavoring ingredients, and, after it has cooled, the eggs. Pour the mixture into a greased pan that's been dusted with bread crumbs, and bake it in a 350ºF. (170ºC) oven until it sets, about a half hour. The next day, cut it into squares, and, before serving them, dust them with powdered sugar. Italian Cookbooks |
