A very traditional Christmas specialty!
(but great any time of the year)
| 1 ¼ CUPS SHORT GRAIN RICE – preferably Arborio or other risotto rice | THIN RIND STRIPS FROM 1 LEMON -or to taste |
| PINCH OF SALT | 1 CINNAMON STICK |
| 5 CUPS MILK – whole | 2/3 CUPS SUGAR |
| 4 EGG YOLKS | GROUND CINNAMON – for sprinkling |
| GROUND NUTMEG – for sprinkling | |
In a soup pot pour in the rice with the lemon rind, cinnamon stick, pinch of salt and add
2 cups of water. Bring to a slow boil and then reduce heat and simmer until the rice is al dente.
Add 4 cups of milk and the sugar to the rice and continue to cook, stirring frequently.
In the meantime, mix the egg yolks with the remaining 1 cup of milk in a pitcher. When the rice is beginning to become dry, stir in the yolk/milk mixture slowly.
Remove the pot from the heat and pour the rice mixture in to a Pyrex dish, sprinkled with a little additional cinnamon and some nutmeg.
When totally cool, cut into squares.
BUON MANGIATA!
IN PIU
(in addition)
Have you ever heard the word “mondine”? Mondine are Italian country women that commuted to Piedmonte from the region’s countryside or even from bordering areas to work seasonally in the rice fields at harvest time. Many of those women came from Emilia Romagna as well and many of them were partially paid with rice. And that is how rice became an integral component of Modena’’s cuisine such as risotto, boiled rice dishes or cakes like this one.
This connection between the mondine and the culinary heritage of Modena is a fascinating example of how labor traditions can shape food culture over time. The legacy of these women is not only found in the fields but also in the kitchens of Modena, where rice dishes continue to be celebrated. There are many well known dishes that highlight this unique culinary history!
ORA LO SAI
(and now you know)
Ancora 
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