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Rice Pudding

Rice PuddingTuscan rice pudding is not a proper pudding, it doesn't have that jelly consistency. It is more a sort of cake, but it's called pudding all over Tuscany.

- 100 cl milk
- 150 gr rice
- 70 gr sugar
- 100 gr raisins
- 2 eggs
- 2 yolks
- 1 glass of brandy
- butter
- bread crumbs

Boil rice in milk, when partially cooked, add sugar, raisins and a bit of butter. When the rice is ready, take it away from the flame and let it cool. Add the eggs, the 2 yolks and the glass of brandy. Mix carefully and prepare a buttered pudding mould which must be sprinkled with bread crumbs. Pour the mix into the mould and bake it until it becomes brownish.
Serve warm.


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