Grandmother Gianna's rice cake
GRANDMOTHER GIANNA'S RICE CAKE
This recipe is typical of Bologna (Emilia Romagna region, North-Eastern Italy) and it's usual to prepare it for special occasions, especially at Christmas, and comes directly from the book of recipes from my grandmother Gianna.
1 liter of milk
400 gr of white sugar
130 gr of almonds
120 gr of rice
100 gr candied citron
100 gr of amaretti
1 stick of vanilla
the entire rind of 1 lemon
Put the milk in a saucepan, bring to the boil and add rice, vanilla seeds (obtained accounting for the long berry and scraping the seeds with a boxcutter), the vanilla stick and the lemon rind.
Cook the rice, remove from heat and add sugar, stirring well.
Allow to cool.
Whisk with a fork and merge the eggs to rice, mix well.
Chop almonds and amaretti, citron cut into cubes and unite for the compound mixing well.
Grease a roasting pan, pour the mixture and cook in preheated oven at 180°C until golden (about 30/40 minutes).
Cool and serve cut into diamonds with a toothpick stuck in each diamond.
What a beautiful recipe!
By chance I saw a similar cake in a recipe book from the library this week. I love yours and will try to make it for a special occasion!
PS Should it be arborio rice, or similar?