Bolognese Rice Cake
(Makes one 9-inch round cake)
Bologna is the capitol of the northern region of Emilia Romagna in Italy. Bolognese rice cake is served as a celebratory cake and is very typical during the Easter season. The cake is prepared with rice cooked in milk which is then mixed with sugar, nuts, and raisins, baked, and flavored with rum. Rice cake is very dense and is usually served cold. If you are looking for a gluten free dessert, Bolognese rice cake is a delicious choice.
Bolognese RIce Cake
HOW TO BLANCH ALMONDS
Place the required quantity of almonds with skins in a microwave-safe bowl. Cover the almonds with water. Microwave on high for 3 minutes. Use a slotted spoon to remove the almonds and plunge them into cold water. Drain.
Hold an almond at one end and apply a little pressure with your fingers; the skin should slip away easily.
If the skin does not peel immediately, microwave for another 30 seconds - 1 minute and repeat the process.
2/3 cup golden raisins
1/3 cup gold rum
4 cups milk
1-1/2 cups Arborio rice
1 teaspoon vanilla extract
3-4 strips of orange peel
3/4 cup granulated sugar
1/2 cup blanched almonds, coarsely chopped
Zest of 1 orange
Pinch of salt
Confectioner's sugar for dusting
Sweetened whipped cream for serving (optional)
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and set aside.
Put the raisins in a small bowl, add the rum, and set aside.
In a medium saucepan, bring the milk to a rapid simmer.
Add the rice, vanilla, and orange strips.
Reduce the heat to a low simmer, cover the saucepan, and cook until the rice is tender and the liquid is absorbed, about 25-30 minutes.
Put the cooked rice in a bowl to cool; remove and discard the orange strips.
When the rice is cool, stir in the raisins and rum, almonds, orange zest, and salt.
In a bowl, beat the eggs with the sugar until light and creamy. Stir the eggs into the rice mixture. Pour the rice batter into the prepared springform pan.
Bake for 45-55 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack.
When the cake is cool, loosen the cake from the pan by running the blade of a knofe around the edges. Then release the spingform band.
Dust the top of the cake with confectioners' sugar.
Serve the cake at room temperature with optional dollop of whipped cream.
This recipe was updated and revised on 03/30/16
Molinella Arborio Rice is produced in one of the highest quality production areas of italy.
Arborio is the risotto rice "par exellence". It is the most loved by Italians. During cooking, the heat penetrates first the most external part, while the nucleus rich in starch, the pearl remains "al dente". The high starch content allows a good final "whisking" to be obtained.
This springform pan has a leak-proof tight seal to prevent messy spills. It has a non-stick coating for easy food release and cleanup.
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