Presentation
Rice cake is a sweet prepared all around Italy with several variations from region to region.
The rice cake version we’re proposing here is a typical recipe from Emilia Romagna, which was usually prepared for Easter.
This rice cake too, which is very simple but tasty, has numerous variants that include the addition of macaroons and liquor.

Ingredients
Baldo type Rice 200 g
Fresh whole milk 750 ml
180 g sugar – a tablespoon for sprinkling
3 medium eggs
50 g raisins
50 g pine nuts
Rum as needed
1 Organic lemon
2 g salt
80 g Butter
2 cinnamon sticks, 1/2 teaspoon ground cinnamon

For the cake:
Butter as needed
Breadcrumbs as needed

Preparation
To prepare the rice cake begin by soaking the raisins in rum and turning on the oven to 180 degrees. Pour the milk in a saucepan, add the cinnamon sticks and 50 grams of sugar; when the milk comes to a boil, add the rice and remove the cinnamon sticks after flavoring the rice of their aroma.

Then let the rice simmer over low heat until it has absorbed all the milk, and has a texture similar to a dry risotto. Pour the rice into a large, shallow container to cool. Meanwhile, in a bowl, beat the eggs along with the remaining sugar then add the drained raisins, lemon zest, melted butter, 35 grams of pine nuts and half a teaspoon of cinnamon powder.

Add the now-cold rice to the bowl and mix all the ingredients thoroughly. Grease a removable-bottom (24 cm diameter) baking pan and sprinkle with breadcrumbs and pour in the mixture previously prepared; sprinkle the surface of the rice cake with the sugar and the remaining pine nuts, then bake at 180 ° in a static oven for about 60 minutes. The rice cake must have a somewhat golden surface. After the indicated time, remove the rice cake from the oven and place it on a cooling rack without removing from the pan: When the rice cake is cold, use a blade along the perimeter of the cake to release it from the edges; unfasten the mold’s bottom from the edges and remove the cake, placing it on a plate. The rice cake is now ready to be enjoyed.

Taken from Giallo Zafferano – ricette.giallozafferano.it