Riso Nero

When I came across this recipe from Western Sicily, I was intrigued to find so many apparent similarities with one of my favorite traditional Italian desserts, the Easter cake from Bologna (see The Classic Italian Cook Book, page 428). Both have rice boiled in milk, both have almonds and chopped citron. That, however, is where the similarity ends. In the Sicilian cake the flavor of dark espresso, both the grounds and the brew, and of chocolate takes o