Modena Rice Pudding
Cooking Instructions:
- 3 1/2 cups of milk
- 7 oz superfine Arborio Rice
- 8 3/4 oz sugar
- 1 1/2 unsalted butter
- 5 large eggs, beaten
- 2 tsp. of grated lemon zest
- 4 oz Candied Citron finely diced
- 3/4 cup blanced almonds, toasted & coarsely chopped
In heavy 3-4 quart saucepan, combine the milk and rice. Bring to a gentle bubble over high heat. Turn the heat down to low, cover tightly, and cook 20-25 minutes 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 to cool. Butter a 9 inch springform pan with the 1 ½ tbsp of butter. Preheat 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 inched 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 longer than 2 hours. Slice into narrow wedges. Serve warm by reheating the pudding in its mold at 325F about 20 minutes. Then release the sides of the pan and set on a round plate.