Modena Rice Pudding Recipe - Cooking Index
Modena Rice Pudding Recipe - Cooking Index
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 guests, and is especially favored around Easter time. The pudding can be made 1 day ahead. Wrap the dish and store it in the refrigerator until 1 hour before serving. It is equally good served warm from the oven or chilled.
Courses: Dessert| 3 1/2 cups | 829ml | Milk |
| 7 oz | 198g | Imported superfino arborio or roma rice - (1 cup) |
| 1 1/4 cups | 247g / 8.7oz | Sugar - (8 3/4 ounces) |
| 1 1/2 tablespoons | 22ml | Unsalted butter |
| 5 tablespoons | 75ml | Eggs - beaten (large) |
| 2 teaspoons | 10ml | Grated lemon zest |
| 4 oz | 113g | High-quality candied citron - finely diced, see * note |
| (or 3 ounces blanched almonds - toasted, coarsely chopped) |
* Note: High-quality candied citron tastes sweet/tart and spicy. You can find it in large chunks in specialty food stores and Italian markets around Christmas time. If unavailable, substitute 3/4 cup coarsely chopped candied pineapple, diced fine and blended with 2 teaspoons lemon juice, 1/8 teaspoon ground cinnamon, and a pinch of freshly ground black pepper. This substitution is successful in this dish, but not always in others calling for citron.
In a heavy 3- to 4-quart saucepan, combine the milk and rice. Bring to a gentle bubble over high heat. Turn the heat down to low, cover tightly, and cook 20 to 25 minutes 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 Springform pan with the 1 1/2 tablespoons 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 to 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, 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 325Fabout 20 minutes. Then release the sies of the pan and set on a round plate. This recipe serves 8 to 10.
Source:
THE SPLENDID TABLE by Lynne Rossetto Kasper
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