630. Pasticcini di Riso

Rice Pastries

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 150 grams (about 5-¼ ounces) of rice
  • 70 grams (about 2-⅓

Method

Cook the rice thoroughly in the milk, stirring often so that it doesn’t stick. When the rice is two-thirds cooked, pour in the sugar, butter, salt, and candied fruit, in tiny pieces. When the rice is done, let it cool and then add the rum, then the egg yolks, and lastly the egg whites, beaten.

Take little molds like the ones for individual brioches, grease well with butter, dust with br