Rice Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g rice
- g sugar
- g raisins (sultanas)
- g candied peel
- eggs
- egg yolks
- small glass rum or cognac
- butter
- pinch salt
- vanilla
Instructions
- Cook the rice in the milk, adding sugar, raisins, candied peel, salt and butter at the halfway point (reserving a third of the milk to add as it thickens).
- Off the heat, while warm, mix in the eggs, rum and vanilla.
- Bake in a greased, breadcrumbed mould and serve hot. Serves eight.