1 liter milk - 150 g./5 oz. rice
- 100 g./3 1/2 oz. dry chestnuts - 50 g./1 1/2 oz. butter -
50 g./1 1/2 oz. sugar - some grated bread - 50 g./1 1/2 oz.
raisins
Soak dry chestnuts overnight in
cold water. Drain, remove skin and keep in a casserole dish
with milk. Boil for 30 minutes then add rice, sugar and raisins.
Continue cooking, stirring every so often until the rice is
cooked and the chestnuts softened. Remove from flame, add butter
and stir until butter melts. Line a pudding mold with butter,
sprinkle with grated bread, pour in mixture and place in fridge
to cool. Remove from mold until serving.
N.B. Ingredients are given for 4 portions.
| 
 |
 | Prosecco
Extra Dry Valdobbiadene D.O.C.
Santa Margherita
Sparkling wine with smooth,
lively taste; aromatic bouquet of rennet apple and peach
blossom; ideal for those who are not keen on over-dry
sparkling wines.
Serve at:
8°-10° C.
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