Rice Cake (Emilia-Romagna)

Desserts

Ingredients

Milk - 6 1/2 cups

Rice - 1 1/2 cups

Salt - pinch

Sugar - 1 cup

Sweet almonds - 1/2 cup

Bitter almonds - 3-4

Eggs, separated - 4

Grated rind of 2 lemons

Diced candied citron and orange peel - 1/2 cup

Vanilla powder or extract - pinch

Butter

Fine dry breadcrumbs

Maraschino - 5 tbsps

Confectioners sugar

Bring the milk to a boil in a heavy pan, stir in the rice, salt and half the sugar and simmer gently until the rice is almost tender. Meanwhile, blanch the almonds in boiling water for 1 or 2 minutes, peel them, toast them in a hot oven and chop them finely. When the rice is ready, remove it from the heat and let cool.

Beat the egg yolks with the remaining sugar. Stir in the rice mixture, the grated lemon rind, diced candied peel and vanilla. Beat the egg whites until stiff and fold them into the mixture. Pour into a well buttered 12 inch cake pan coated with breadcrumbs. Bake for at least 1 1/2 hours, longer if necessary. The cake should be firm and light, although not stodgy, with a creamy brown top. Take it from the oven and let cool. Then prick all over the surface with a skewer or toothpick and pour over the maraschino. Leave until the following day, then turn it out, dust with confectioners sugar and serve.