Milk, 1 quart
Rice, 5 1/2 ounces
Sugar, 3 1/2 ounces
Seedless raisins, 2 1/2 ounces
Candied fruit, 1 ounce
Eggs, 2 whole ones and 2 yolks
Rum or cognac, a small glassful
Vanilla flavoring

Cook the rice in the milk; when it is half-done add the sugar, the raisins, the candied fruit cut into very small pieces, salt and butter.

Remove it from the fire when it is done; while still warm add the eggs, the rum and the vanilla, mixing everything well.

Bake, as for the other recipes.

As the rice hardens add milk.

This recipe (#365) 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. Image -- Pierre Bonnard: Palais de glace ou les Patineurs, 1896-1898.

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