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Title: Modena Rice Pudding
Categories: Dessert Rice
Yield: 6 Servings
| 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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