At the request of the Italian stepfather, I make rice cake instead of cottage cheese Easter.

Airy rice cake with notes of citrus and sweet Sassolino... The history of this traditional Italian dessert dates back to the 1900s, so now in different regions of the sunny country it is prepared in different ways. Today, however, the editorial board "Site" She shares a proven recipe for rice cake, which our reader kindly shared. She got it from one cook in a small trattoria, so this instruction can be trusted!

This light fragrant dessert is prepared without adding flour, and the taste of lemon peel gives it a special elegance. After cooking it, you will be sure that Italians know a lot about good homemade food!

The ingredients

1 l milk
3 eggs
150g rice
4 tbsp. Sassolino (or another sweet strong drink)
150g sugar
lemon peel
butter (for lubricating the form)

Preparation

First of all, pour the milk into the pan and bring it to a boil. Then add the rice and boil it for 9 minutes. Prepared rice is removed from the fire and let it cool to barely warm.
Then gradually, one after another, we mix eggs, sugar, Sassolino and a little lemon peel into the rice. Mix everything carefully so that the ingredients are combined into a homogeneous mass. Also, if desired, you can add candy for a more interesting taste of the future cake.
The resulting mixture is poured into a baking form, pre-lubricated with butter, and left to rest for 2 hours. We do this so that in the process of baking, a beautiful crust appears at the cake. By the way, for this number of ingredients, a 24 cm diameter shape is best suited.
After the specified time, send the form with rice mass to the oven heated to 180 ° C for 45 minutes.
After 45 minutes we take out the cake. Slightly spray it with Sassolino, sprinkle it with sugar and send it to the oven for another 5 minutes. It is best to enjoy dessert when it is cold.