Let’s revisit this Easter rice cake recipe from ancient Romagna. This light and tasty dessert will certainly delight anyone looking to make a yummy alternative to chocolate eggs and Easter cake in their own home, and at their own convenience.
- 250 ml whole milk
- 150 g rice
- 150 g cane sugar
- 6 eggs
- 50 ml Limmi lemon juice
- 1 small glass amaretto liqueur
- 1 pinch of salt
Beat the eggs with the sugar, then add the milk, liqueur, lemon juice and a pinch of salt. In the meantime, boil the rice. Once cooked (al dente), drain the rice and place in a cake pan lined with baking paper. Pour the milk mixture over the layer of rice, and bake at 180° C for about 1 hour.