This recipe and I have had several contentious encounters, but I refused to give up on it. I well remembered its taste and consistency from the time I had it in
My error, I found after many irritatingly unsatisfactory trials, was that I cooked the rice as I do for the Bolognese rice cake in my first book—I cooked it, that is, until it had absorbed all the milk. When frozen, it became a leaden mass. A phone call to Sardinia set me right. Cook the rice in the milk just until the kernels are tender, but not mushy. There should still be milk left in the pan. Puree the rice and milk, and you are safely on the way to making a gelato like no other.
If stored in the freezer, let it soften in the refrigerator for about 20 minutes before serving. It is excellent served alone, but you can top it with pureed raspberries or strawberries.
© 1997 Marcella Hazan estate. All rights reserved.