Italian Lemon Rice Cake

chef.garcia's picture

Sep. 14, 2011

Ingredients

Milk 1 3/4 Pint
Salt 1 Pinch
Arborio rice/Pudding rice 7 Ounce
Vanilla pod 1 , split
Currants 2 Ounce
Butter 2 Teaspoon , melted
Cornmeal/Polenta 2 Tablespoon (For Dusting)
Sugar 5 Ounce
Lemon rind 1 Large , grated
Butter 4 Tablespoon , diced
Eggs 3
Lemon juice 3 Tablespoon
Icing sugar 1 Tablespoon (For Dusting)
Mascarpone cheese 6 Ounce
Rum 2 Tablespoon
Whipping cream 2 Tablespoon

Directions

GETTING READY

1) Preheat the oven to 325°F.

2) Grease a 10" cake tin with melted butter. Dust about 2 to 3 tablespoons of polenta or cornmeal over the butter, spread and discard the excess.

MAKING

3) In a saucepan, boil milk. Add in salt, rice and vanilla pod and let the liquid come to another boil. Reduce the flame and continue cooking for 30 more minutes.

4) In a pan, add the currants, water and rum and let it come to a boil. Keep aside.

5) Take the saucepan containing the rice off the flame and discard the vanilla pod. Mix in lemon rind and butter. Add in the sugar keeping 1 tablespoon aside for later. stir till the sugar has dissolved.

7) Place the saucepan on a container with iced water. Slowly stir in the currants soaked in rum.

8) Using an electric mixer, beat the eggs till light and frothy.

9) To the beaten eggs, slowly add in half the amount of the rice mixture. Beat till well mixed before adding in the remanining rice.

10) Add in the lemon juice at this point and mix well.

11) Pour the mixture into the cake tin. Sprinkle 1 tablespoon of sugar evenly over the top.

12) Bake the rice cake for about 40 minutes or until it has risen slightly and is golden brown on top. The cake should be slightly firm to touch.

13) Let the cake cool down before unmoulding.

SERVING

12) Whip together the mascarpone cheese, rum and cream.

13) Dust the Italian Lemon Rice Cake with icing sugar and serve the cream alongside.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3534Calories from Fat 1681

 % Daily Value*

Total Fat 189 g290.8%

Saturated Fat 105 g525%

Trans Fat 0 g

Cholesterol

Sodium 926 mg38.58%

Total Carbohydrates 394 g131.3%

Dietary Fiber 7 g28%

Sugars 222 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet