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Bolognese Rice Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Bolognese Rice Cake from Marcella Hazan's Essentials of Classic Italian Cooking. Lovely for gluton intolerant people, this is served as a celebratory cake in Bologna, where it originates (hence the name).

Bolognese Rice Cake from Marcella Hazan's Essentials of Classic Italian Cooking. Lovely for gluton intolerant people, this is served as a celebratory cake in Bologna, where it originates (hence the name).

Ingredients

Serves: 0

Metric Cups
  • 1 litre milk
  • ¼ teaspoon salt
  • 3 slices lemon peel (without pith)
  • 285 grams caster sugar
  • 85 grams arborio rice
  • 4 eggs (1 yolk)
  • 75 grams blanched almonds (toasted then chopped)
  • 45 grams candied peel
  • dried breadcrumbs
  • 2 tablespoons rum (optional)
  • 1⅘ pints milk
  • ¼ teaspoon salt
  • 3 slices lemon peel (without pith)
  • 10 ounces superfine sugar
  • 3 ounces arborio rice
  • 4 eggs (1 yolk)
  • 2⅔ ounces skinned almonds (toasted then chopped)
  • 1⅗ ounces candied peel
  • dried breadcrumbs
  • 2 tablespoons rum (optional)

Method

Bolognese Rice Cake is a community recipe submitted by and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the milk, salt, 2-3 strips lemon peel and sugar in saucepan and bring to moderate boil. As the milk begins to boil, add rice, stirring quickly with wooden spoon. Adjust the heat to cook at the slowest of simmers and cook for 2.5 hours stirring from time to time.
  • After this time or when done, the mixture will have become a dense, pale brown mush. Most of the lemon peel will have dissolved but fish out those pieces that haven't. Set aside the rice mush to cool.
  • Preheat oven to 180C.
  • Beat the 4 eggs and 1 yolk in large bowl until evenly blended. Add the rice mush, beating it into the eggs a spoonful at a time. Add the chopped, toasted almonds and the candied peel/lemon, mixing well.
  • Generously smear the bottom of a 1.5 litre cake (the recipe recommends square but I used round) with butter. Sprinkle with the breadcrumbs and tap over the sink to remove any loose crumbs. Pour the rice/egg mixture into the pan levelling it off. Place the pan into the middle shelf of oven and bake for 1 hour.
  • As soon as you remove the cake from the oven, whilst hot pierce cake in several places with a fork and pour the rum over it (I omitted this as I didn't have any rum!! Really it just helps preserve the cake for longer). Once cake is lukewarm, turn the tin over onto a serving platter and shake or tap the cake loose. Serve rice cake NO EARLIER THAN 24 HOURS AFTER MAKING IT!! Preferably let it mature for 2-3 days. To serve it in the traditional Bolognese manner, cut the cake into a diamond cross-hatch pattern (about 6cm long).
  • Put the milk, salt, 2-3 strips lemon peel and sugar in saucepan and bring to moderate boil. As the milk begins to boil, add rice, stirring quickly with wooden spoon. Adjust the heat to cook at the slowest of simmers and cook for 2.5 hours stirring from time to time.
  • After this time or when done, the mixture will have become a dense, pale brown mush. Most of the lemon peel will have dissolved but fish out those pieces that haven't. Set aside the rice mush to cool.
  • Preheat oven to 180C.
  • Beat the 4 eggs and 1 yolk in large bowl until evenly blended. Add the rice mush, beating it into the eggs a spoonful at a time. Add the chopped, toasted almonds and the candied peel/lemon, mixing well.
  • Generously smear the bottom of a 1.5 litre cake (the recipe recommends square but I used round) with butter. Sprinkle with the breadcrumbs and tap over the sink to remove any loose crumbs. Pour the rice/egg mixture into the pan levelling it off. Place the pan into the middle shelf of oven and bake for 1 hour.
  • As soon as you remove the cake from the oven, whilst hot pierce cake in several places with a fork and pour the rum over it (I omitted this as I didn't have any rum!! Really it just helps preserve the cake for longer). Once cake is lukewarm, turn the tin over onto a serving platter and shake or tap the cake loose. Serve rice cake NO EARLIER THAN 24 HOURS AFTER MAKING IT!! Preferably let it mature for 2-3 days. To serve it in the traditional Bolognese manner, cut the cake into a diamond cross-hatch pattern (about 6cm long).
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