Try this Bolognese Rice Cake recipe, or contribute your own.
Suggest a better description1. Put the milk, salt, lemon peel, and sugar in a saucepan and bring to a moderate boil.
2. As soon as the milk begins to boil, add the rice, stirring it quickly with a wooden spoon. Adjust heat to cook at the slowest of simmers, and cook for 2 1/2 hours, stirring from time to time. When done, the mixture will have become a dense, pale-brown mush. Most of the fine lemon peel should have dissolved, but if you find any pieces of it, take them out. Set the rice mush aside to cool.
3. Preheat oven to 350.
4. Beat the 4 eggs and the yolk in a large bowl until all the yolks whites are evenly blended. Add the rice mush, beating it into the eggs a spoonful at a time. Add the chopped almonds and the candied citron, mixing them in uniformly.
5. Generously smear the bottom and sides of the cake pan with butter. Sprinkle the pan with bread crumbs, then turn the pan over and give a sharp rap against the counter to shake off loose crumbs. Pour the mixture from the bowl into the pan, leveling it off. Place the pan on the middle rack of the off pre-heated oven, and bake for 1 hour.
6. As soon as you take the pan out of the oven, while the cake is stiL hot, pierce it in several places with a fork, and pour the rum over it. When the cake is lukewarm, turn the pan over onto a serving platter and shake or tap it against the counter to work the cake loose. Serve rice cake no sooner then 24 hours after making it; if you let it mature for 2 to 3 days longer, its flavors become even deeper and richer. To serve it in the traditional Bolognese fashion, cut the cake, before bringing it to the table, in a diagonally cross-hatched pattern that will produce diamond-shaped pieces about 2 1/2 inches long.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 6 | ||
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Calories: 684 | ||
Calories from Fat: 228 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 713.7mg | 220 % | |
Sodium 933.2mg | 32 % | |
Potassium 456.4mg | 12 % | |
Total Carbohydrate 82.9g | 24 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 78.9g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 684
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