- 2 lb Rice
- 2 cups milk
- ¼ cup butter
- 1/3 cup + 1 tbsp sugar
- 1 ¾ oz sultanas
- 1 ¾ oz candied citron
- 3 eggs
- 1 cup Rum
- orange zest
Add the rice to a pot of boiling, lightly salted water and, as soon as it returns to a boil, drain. Return the rice to the pot and cook it in boiling milk for 40 minutes or until tender, stirring occasionally.
Then remove from heat and let it cool slightly.
Transfer rice into a bowl and add the butter cut into chunks, rum, grated orange peel, raisins and candied citron, diced.
Mix together, then add one egg and two egg yolks, mixing well.
In a separate bowl, whisk the egg whites until they form soft peaks, then add them to the rice. Mix gently. and pour the mixture into a buttered pudding mold. Then grease a smooth mold with butter. Cook, preferably in a bain marie, in an oven at moderate heat for 45 minutes.
Our love of sweets is a part of human nature.
Newborn babies seek the sugary taste of breast milk and, only with the years, become accustomed to bitter tastes and learn to appreciate them.
This explains why the preparation of foods that we define as”dessert” is actually an ancient tradition. Back then, men would prepare a dough with flour, adding fruit or honey to sweeten it. In Ancient Egypt, people would make animal-shaped tarts and cakes, which were considered so prized that were prepared as offerings for the gods.We still celebrate the specialt moments of our lived and special occasions with sweets: a wedding or a birthday party would not be the same without the beautiful cakes.
Other suggested recipes