Rice Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- litre milk
- g rice
- g sugar
- g sweet almonds
- g candied citron
- whole eggs
- egg yolks
- lemon zest
- pinch salt
Instructions
- Pound almonds with some sugar; dice the citron small.
- Cook rice firm in the milk, add the flavourings, then the eggs when cold.
- Set firm in a greased, crumb-dusted pan; next day cut into lozenges and dust with icing sugar at serving.