Rice pudding (7)
Instructions
Rinse raisins and put it to soak in warm water.
Heat the milk with the sugar in a heavy-bottomed saucepan and, just to a boil, add the rice.
Stir a little and then with and continue cooking, moderate heat for about 45 minutes until the rice has absorbed all the milk and it will become very soft.
To prevent sticking you should put a suppressor on the stove and do not stir during cooking.
When the rice is ready retire it from stove and mix in the butter (minus a few that will serve for the mold) and zest.
Mix well and let cool.
Add the eggs, 1 at a time, drained and dried raisins and candied diced Peel.
Grease a mould to bun and rivestitelo with toast cut very fine crumbs and then pour the mixture prepared surface levelling.
Place in pre-heated oven at 180 degrees and let it cook for about 1 hour.
Let it rest for 5-6 minutes before you pull out.
This sweet, slightly old-fashioned, is generally very pleasing to children, followed by a fruit can become toddlers a real meal.
However, if it is prepared only for grownups can be flavored with about 2 tablespoons of rum instead of the orange peel.
Ingredients and dosing for 6 persons
- 100 cl of milk
- 160 g of common rice (or semi-fine rice)
- 100 g of sugar
- 3 whole eggs
- 100 g of sultanas
- 50 g of candied orange peel
- Grated lemon rind (or grated orange zest)
- 50 g of butter
- 3 rusks
- 1 pinch of salt