Ingredients
150 grams (about 5 1/4 ounces) rice
70 grams (about 2 1/2 ounces) sugar
30 grams (about 1 ounce) butter
30 grams (about 1 ounce) candied fruit, cut in tiny pieces
8 deciliters (about 1 pint) milk
3 eggs, separated
2 tablespoons rum
a pinch of salt
Original Italian Text
Riso, grammi 450
Zucchero, grammi 70
Burro, grammi 30
Candito, grammi 30
Latte, decilitri 8
Uova, N. 3
Rhum, cucchiaiate N.2
Sale, una presa
Directions
Cook the rice in the milk, until it is two-thirds cooked, stirring often so that it doesn't burn.
When it is two thirds cooked add the sugar, butter, salt and candied fruit, cut in tiny pieces.
When the rice is completely done, allow the mixture to cool.
Add the egg yolks, and then the egg whites, beaten.
Grease with butter little molds like the ones used for brioches, then dust with breadcrumbs.
Pour the rice mixture into the molds and bake in a Dutch oven.
These pasticcini di riso are better warm than cold.
You can make 12 to 14 with this recipe.
Original Italian text
Cuocete moltissimo il riso rimuovendolo spesso col mestolo perche non si attacchi.
A due terzi di cottura versate lo zucchero, il burro, il sale e il candito tagliato a pezzettini.
Quando sara cotto e diaccio aggiungele il rhum, i rossi d'uovo prima e le chiare montate dopo.
Prendete gli stampini di brioches, ungeteli bene col burro, spolverizzateli di pangrattato, riempiteli e cuoceteli al forno da campagna.
Sono migliori caldi che diacci.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi. |
