More Recipes
with Onions and Eggs
Tomato and Pea Soup
with Eggs
Pizza Escarola
Easter Pizza
Chicken Parmesan with
Marinara Sauce
Mom C’s Pork Meatballs
Mom C’s Tomato Sauce
with Garlic and Herbs
Spinach and Pine nuts with Parmigiano-Reggiano
Fresh Heirloom
Tomato Sauce
Fried Eggplant
with Marinara Sauce
Anginettes Cookies
Italian Cream Torta
Easter Pizza
This is served Easter morning in our family. It can be served as is or garnished with fresh ripe strawberries.~
Serves 12
-
6
cups long-grain cooked rice (3 cups raw rice boiled in water until soft)
-
2
cups heavy cream
-
2
cups whole milk
-
1 1/2
cups granulated sugar
-
2
teaspoons vanilla extract
-
grated lemon zest to taste
-
grated orange zest to taste
-
6
large eggs, separated and at room temperature
1. Preheat the oven to 350º F. Butter and flour a 9"x13" baking dish.
Mix the cooked rice with the heavy cream and milk. Add the sugar, vanilla extract and zests and mix well. Whisk the egg yolks then stir into the rice mixture.
2. In a mixer fitted with the whip, on high speed, whisk the egg whites for a few minutes until almost stiff. Fold the beaten whites into the rice mixture, incorporating thoroughly, then immediately pour into the baking dish. Level surface. Place in the center of the oven and bake for 50 minutes or until lightly brown on top and the custard is cooked. Test by inserting a knife - when it comes out clean, it is done. Remove the dish from the oven, allow to set until cold, then serve.
2. In a mixer fitted with the whip, on high speed, whisk the egg whites for a few minutes until almost stiff. Fold the beaten whites into the rice mixture, incorporating thoroughly, then immediately pour into the baking dish. Level surface. Place in the center of the oven and bake for 50 minutes or until lightly brown on top and the custard is cooked. Test by inserting a knife - when it comes out clean, it is done. Remove the dish from the oven, allow to set until cold, then serve.
