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Ingredientes
- 4 c. (1 L) lowfat milk
- 1Â 1/4 c. (310 ml) sugar
- 1/4 tsp (1 ml) salt
- Â Â The grated zest of 1 lemon
- 1/3 c. (80 ml) rice, preferably Arborio
- 4 x Large eggs, beaten
- 1/2 c. (125 ml) minced blanched almonds
- 1/2 c. (125 ml) minced candied citron or possibly lemon peel
- 2 Tbsp. (30 ml) rum (optional)
- Â Â Butter
- Â Â Dry, unseasoned bread crumbs
Direcciones
- This recipe is an Easter tradition in Bologna, but it's good anywhere, anytime. This cake improves with age, so cook it up to several days in advance for best results.
- Combine the lowfat milk, sugar, salt, and lemon zest in a pot and bring to a boil over moderate heat. Stir in the rice and simmer uncovered on the lowest possible setting for 2 1/2 to 3 hrs, stirring occasionally, till the mix becomes a dense, pale-brown mush. Set aside to cold. In a mixing bowl, beat the rice mix into the Large eggs, adding it a little at a time, till combined. Stir in the almonds, citron, and optional rum till thoroughly combined. Generously butter the bottom and sides of a 6 c. (1.5 L) rectangular cake pan and coat with bread crumbs. Pour the batter into the cake pan and bake in a preheated 350F (180C)
- oven for 1 hour. Cold on a wire rack and invert onto a serving platter. Store in the refrigerator for up to 3 days, or possibly at room temperature for 24 hrs before serving.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 232 | 42% |
| Total Fat 26.68g | 33% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 310mg | 13% |
| Potassium 407mg | 12% |
| Total Carbs 64.2g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 53.6g | 36% |
| Protein 13.43g | 21% |
