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Bolognese Rice Cake
From Reed Hearon, Rose Pistola, San Francisco, CA
BOLOGNESE RICE CAKE

.... Yields 1 10 inch cake
For 1 cake For 2 cakes
  • 2 quarts milk
  • One-half salt
  • 2 1/2 cups sugar
  • 2 zested lemons, zest chopped
  • 2/3 cup arborio rice
  • 8 eggs
  • 2 yolks
  • 1 cup almonds, chopped and toasted
  • 1 cup candied citron
  • 1 gallon milk
  • 1 teaspoon salt
  • 5 cups sugar
  • 4zested lemons, zest chopped
  • 1 1/3 cups arborio rice
  • 16 eggs
  • 4 yolks
  • 2 cups almonds, chopped and toasted
  • 2 cups candied citron
Rum Syrup:

Boil sugar and vanilla to soft ball (112 degrees Centigrade). Add rum.

Method: Bring the milk, salt, sugar and lemon zest to a boil. Add the rice and stir. Reduce heat to a simmer. Stir occasionally for about 2 hours until it becomes a dense pale brown mush.

Whisk the eggs and yolks and temper in the rice. Stir in the nuts and citron. Butter and sprinkle the cake pan with bread crumbs. Pour in the rice batter and bake at 350 degrees for about 45 minutes to 1 hour. Pierce cake with skewer and pour rum syrup over the cake. Let is sit for at least 24 hours. Serve with cream and rum syrup.


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