INGREDIENTS

INSTRUCTIONS

One day ahead, wrop the dish and refrigerate in the refrigerator until 1
hour before baking. The food of grandmothers, this baked rice pudding is
scented with citron or almond. Baking burnishes it to a glowing gold and
makes it firm enough to be sliced like a cake. Although made throughout the
region,this rendition from Modena was shared by Catherine Piccolo of the
Modena/St. Paul Minnesota, Sister City Committee. This pudding is the
dessert served after Sunday dinner in farmhouses on the Po River plain. It
is pulled from the cold pantry for special quests, and is especially
favored around Easter time.  The pudding can be made before serving. It is
equally good served warm from the oven or chilled.
In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a gentle
bubble over igh heat.  Turn the heat down to low, cover tightly,and cook
20-25 mminutes 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 it to cool. Butter a 9 inch springorm pan with the 1-1/2 tbsp butter.
Preheat the 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 inches 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 for longer than 2 hours.
Slice into narrow wedges. Serve warm by reheating the pudding in its mold
at 325 F about 20 minutes. Then release the sides of the pan and set on a
round plate.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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