About this Recipe
For this recipe it’s better to choose a rice with 14-18 cooking time and not a rice for risotto like Arborio or Carnaroli. If the cooking time is too long, the rice will be still raw when it will have absorbed all the milk.
- 1l milk
- 225g rice
- 100g sugar
- 3 eggs
- 100g raisins
- 1 1/2 small glass Marsala wine (optional)
Soak the raisins in warm water; meanwhile boil the milk with the sugar, add the rice and cook for about 16-18 minute, until the rice will have absorbed all the milk.
Leave to cool, then add, one by one, the eggs and the drained raisins, mix and pour in the Marsala (if you use it).
Transfer the mixture in a 22-24 cm round spring form (buttered), and bake at a 180° for 30 minutes.
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