The rice cake and 'a classic sweet, simple, healthy ... in Tuscany that you like this place today, the whole rice with the ground or in the form of pastry, which is also a slices in bars and bakeries. I personally like more 'this mode' preparation, that 'the result of a cake-pudding can also be made from semolina. It 's a soft, sweet, tastes like milk, snacks childhood: love it because it' is not artificial, chemical, and not 'very sweet that it also welcomes those who are not' too fan of dessert (and I have in a house that they like eating the cake in question !!!). Today I prepared the recipe of my mom, but in a small rectangular molds in order to serve garnished with sliced \u200b\u200bstrawberries good Italian first of May.
INGREDIENTS
. 500 ml of milk
. 300 g rice cakes, like the St. Andrew
. 150 g sugar
. 80 g
butter. 3 eggs
. half cup of rum (if desired you add the grated rind of a lemon or organic raisins softened in liquor made).
for the strawberry sauce:
. 2 baskets of strawberries
. 3 tablespoons white sugar
. 2 tablespoons balsamic vinegar good
PROCEDURE
She starts to boil the milk over low heat, when it begins to reach the boil add the rice and cook for 30-40 minutes.
You drain the rice, which now will have 'absorbed virtually all the milk and put in a bowl to cool. Add the remaining ingredients and mix well. Turn out the dough in a greased and floured baking pan and bake. Bake for 40/45 minutes, inside must 'be dry and golden above.
For the strawberry sauce: Wash the strawberries, depriving them of the stem and slice. Seasoned with sugar and vinegar and let it rest a bit 'in the fridge to get the sauce.
Serve the cake warm slices, garnished with strawberries.
0 comments:
Post a Comment