Rice-Flour Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g rice flour
- g sugar
- g butter
- eggs
- pinch salt
- vanilla
Instructions
- Slake the rice flour in cold milk, then cook it into the boiling milk to avoid lumps.
- Add sugar, butter and salt; off the heat, when lukewarm, mix in the eggs and vanilla.
- Cook in a greased, breadcrumbed mould as the preceding pudding.