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Pies and Tarts
Pasticcini di riso
Rice Cakes/Pasticcini di riso (flourless rice cup cakes, with eggs, butter, milk, candied fruit and rum)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

Rice, 5 ounces
Sugar, 2 1/2 ounces
Butter, 1 ounce
Candied fruit, 1 ounce
Milk, 4/5 quart
Eggs, 3
Rum, 2 spoonfuls
Salt



Directions

Cook the rice, stirring it often so that it does not stick to the pot.

When it is two-thirds done add the sugar, the butter, the salt, and the candied fruit cut into pieces.

When it is done and has cooled off, add the rum, the egg yolks, and the beaten egg whites.

Take grooved individual baking cups, smear them with butter, spray with bread crumbs, fill them and bake in a country oven.

This recipe will make 12 or 14 cakes.


Notes

This recipe (#352) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. P.S. This website's archivist tried out this recipe and found it to be quite delicious (though she did not include any rum, but substituted a teaspoon of vanilla for it). Photo and comments: Mary Melfi.

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