Bolognese Rice Cake

Ingredients

• 3 cups milk
• 3/4 cup arborio rice
• 4 eggs, beaten
• 1/2 cup sugar
• 1/2 cup unsalted pistachios, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup golden raisin
• 1/4 teaspoon vanilla
• 2 tablespoons unsalted butter, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons rum
• confectioners' sugar, for dusting

Directions

1. 1

   In a saucepan over medium heat, bring the milk to a simmer.

2. 2

   Add the rice, cover and reduce the heat to low.

3. 3

   Cook for about 30 minutes or until the mixture is very soft and creamy.

4. 4

   Stir often to prevent sticking. Remove from heat and cool.

5. 5

   Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.

6. 6

   Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.

7. 7

   Pour in the prepared baking pan.

8. 8

   Bake for 1 hour, or until a skewer inserted in the center comes out clean.

9. 9

   Remove from the oven and pierce the cake in several places with a fork.

10. 10

    Pour the rum over the cake. Cool to lukewarm and unmold to a serving dish.

11. 11

    Before serving, dust with confectioners sugar.