Modena Rice Pudding

* Exported from MasterCook *

MODENA RICE PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Milk
7 oz Superfine Arborio Or Roma
-Rice
8 3/4 oz Sugar
1 1/2 tb Unsalted Butter
5 lg Eggs, Beaten
2 ts Grated Lemon Zest
4 oz High Quality Candied Citron
-Finely Diced Or:
3/4 c Blanched Almonds, Toasted &
-Coarsely Chopped

One day ahead, wrop the dish and refrigerate in the
refrigerator until 1 hour before baking. The food of
grandmothers, this baked rice pudding is scented with
citron or almond. Baking burnishes it to a glowing
gold and makes it firm enough to be sliced like a
cake. Although made throughout the region,this
rendition from Modena was shared by Catherine Piccolo
of the Modena/St. Paul Minnesota, Sister City
Committee. This pudding is the dessert served after
Sunday dinner in farmhouses on the Po River plain. It
is pulled from the cold pantry for special quests, and
is especially favored around Easter time. The pudding
can be made before serving. It is equally good served
warm from the oven or chilled.

In a heavy 3-4 quart saucepan, combine the milk and
rice. Bring to a gentle bubble over igh heat. Turn
the heat down to low, cover tightly,and cook 20-25
mminutes at a very slow bubble. Stir occasionally to
check for sticking. When the rice is tender but still
a little resistant to the bite (it will be a little
soupy), stir in the sugar. Turn it into a bowl and
allow it to cool. Butter a 9 inch springorm pan with
the 1-1/2 tbsp butter. Preheat the oven to 350F. Stir
the eggs,lemon zest, and citron or almonds into the
cooled rice. Turn into the pan, and bake 55-65
minutes, or until a knife inserted 2 inches from the
edge comes out clean. To serve at room temperature,
cool the pudding to room temperature on a rack, and
then unmold. REfrigerate if you will be holding it
for longer than 2 hours. Slice into narrow wedges.
Serve warm by reheating the pudding in its mold at 325
F about 20 minutes. Then release the sides of the pan
and set on a round plate.

Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon
Stevens



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