Rice Pastries
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g sugar
- g butter
- g candied peel
- dl milk
- eggs
- spoonfuls rum
- pinch salt
Instructions
- Cook rice fully in the milk, stirring; at two-thirds done add sugar, butter, salt and candied peel.
- When cold add rum, then yolks, then beaten whites.
- Fill greased, crumb-dusted brioche moulds and bake in a Dutch oven; best served warm (12-14 pieces).