The archive
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Pour into a bowl ¾ litre of cold water and add the grated peel, orange juice and a pinch of salt and thyme. Bring to the boil, add the rice and cook on a low flame until the liquid is absorbed.
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The archive
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| Cyder cake |
| - una dose di pastafrolla (fatta con 200 gr. di farina, 100 gr. di burro, 100 gr. di zucchero e un uovo) |
| - 200 gr. di riso (a chicco piccolo) |
| - 1/2 litro di latte |
| - 3 cucchiai di zucchero, 3 uova |
| - 100 gr. di uvetta, 100 gr. di cedro candito tagliato piccolo |
| - cognac, sale |
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| Melt the butter in a saucepan and add the finely diced onions and sliced celery. |
| Grate the orange peel, the sqeeze the fruit and strain the
juice. Pour into a bowl ¾ litre of cold water and add the grated peel, orange juice and a pinch of salt and thyme. Bring to the boil, add the rice and cook on a low flame until the liquid is absorbed. |
| Before serving add salt to taste, pepper and grated almonds. |
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