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Serves : 8

Egi Maccioni's mother used to make this almost pudding-like rice-and-ricotta cake for the Easter holiday. For best flavor, use fresh ricotta. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a medium heavy saucepan, combine the milk with 1 2/3 cups of water and the strips of orange and lemon zest. Bring to a boil over moderate heat. Stir in the rice and simmer over low heat, stirring occasionally, until tender, about 30 minutes. Let cool and remove the citrus zests.

Step 2    

Meanwhile, preheat the oven to 375°. Generously butter a 12-by-8-inch glass baking dish and coat it with bread crumbs.

Step 3    

In a medium bowl, gently whisk together all of the remaining ingredients except the confectioners' sugar. Stir in the cooled rice mixture and transfer to the prepared baking dish; spread it evenly. Bake for 45 minutes, or until golden brown and set. Let cool for 1 hour. Dust the cake lightly with confectioners

Suggested Pairing

This luscious cake calls for a dessert wine, such as a not-too-sweet Vin Santo. Look for Castello di Ama or Antinori.

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