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The sweetness of rice

Alessandro Negrini e Fabio Pisani

For 8 people

600 g of milk
250 g of vodka
150 g of Carnaroli rice
50 g of sugar
80 g of buffalo ricotta
grated clementine zest
4 g of powdered spices (cinnamon, cloves, star anise)
250 g of egg white
80 g of sugar
a little butter for the moulds

 

Add the milk, vodka and sugar to the rice, bring to the boil and simmer until the liquid is fully absorbed. Sieve the mixture, add the clementine zest and the spices, mixing well. Lastly, mix in the ricotta.

Whisk the egg white and sugar by three quarters. Add half the egg white to the base mixture, mixing well. Then gently fold in the rest of the egg white.

Butter 8 ceramic moulds, pour in the mixture and bake in a preheated oven at 200 °C for 13 minutes.

Serve immediately.