*  Exported from  MasterCook  *
 
                            MODENA RICE PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   c            Milk
    7       oz           Superfine Arborio Or Roma
                         -Rice
    8 3/4   oz           Sugar
    1 1/2   tb           Unsalted Butter
    5       lg           Eggs, Beaten
    2       ts           Grated Lemon Zest
    4       oz           High Quality Candied Citron
                         -Finely Diced Or:
      3/4   c            Blanched Almonds, Toasted &
                         -Coarsely Chopped
 
   One day ahead, wrop the dish and refrigerate in the
   refrigerator until 1 hour before baking. 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 quests, and
   is especially favored around Easter time.  The pudding
   can be made before serving. It is equally good served
   warm from the oven or chilled.
   
   In a heavy 3-4 quart saucepan, combine the milk and
   rice. Bring to a gentle bubble over igh heat.  Turn
   the heat down to low, cover tightly,and cook 20-25
   mminutes 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 springorm pan with
   the 1-1/2 tbsp 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 55-65
   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, and
   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 325
   F about 20 minutes. Then release the sides of the pan
   and set on a round plate.
   
   Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon
   Stevens
  
 
 
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