RICE CAKE
This is a traditional Tuscan cake, it cames from Massa Carrara so its name is “Carratina”. The number of the eggs can seems to high, but this is the original recipe.
It is also gluten-free because it contains rice and no flour.
For 6 people:
100 gr. rice
7 eggs
1/2 liter milk
300 gr. sugar
grated orange zeist
1 small glass of rhum
vanilla and salt
butter and wheat middlings for the baking tray
7 eggs
1/2 liter milk
300 gr. sugar
grated orange zeist
1 small glass of rhum
vanilla and salt
butter and wheat middlings for the baking tray
Boil the rice, drain and let cool. Mix eggs with sugar until clear and foamy them add rhum, orange zeist, salt, vanilla and warm milk.
Grease a 25cm baking tray and spread on it the wheat middlings. Pour in the bottom the rice and pour over it the mixture. Bake middle temperature for about an hour.
It is delicious room temperature.
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