Rice Pudding from 1891

This recipe was published in 1891 by Pellegrino Artusi (first Italian food writer), in book called 'The Art of Eating Well'. It is the best-selling recipe book of all times in Italy. Ingredients: 1 cup short grain rice, Arborio if available 4 cups (1 l) milk 1 tsp vanilla (or vanilla bean pod) 1/3 cup sugar 3/4 cup raisins / sultanas 1 1/2 tbs candied citrus peel, chopped 2 tbs butter 2 eggs 2 egg yolks 1/2 cup rum (or Cognac) 1 tbs soft butter, for greasing mould 3 tbs bread crumbs (for mould) Method: Cook milk, rice and sugar for 30 minutes. Add butter, vanilla, raisins and citrus peel, mix well. Let it cool. Switch oven to 180*C. Butter pudding mould well, sprinkle with bread crumbs. Beat eggs, add them to milk-rice mixture, pour rum and mix well. Spoon it into the mould and bake for 35 minutes. Let it cool in the mould, before turning it out onto serving plate. Puding od Riže iz 1891. Recept je iz knjige 'Umjetnost dobrog jedenja'(Pellegrino Artusi - 1891) od prvog Italijanskog pisca o hrani/receptima. Knjiga je i dan-danas best seler u podrucju Italije. Potrebno: 1 solja rize, kraceg zrna, Arborio po mogucnosti 1 l mlijeka 1 k vanile (ili 1 mahunarka vanile) 1/3 solje secera 3/4 solje grozdjica 1,5 K kandirane korice citrusa, sjeckane 2 K maslaca 2 jaja 2 zumanca 1/2 solje ruma (ili konjaka) 1 K omeksalog maslaca, za namazati kalup 3 K mrvica kruha / hljeba (za kalup) Nacin: Kuhajte rizu i sacer sa mlijekom oko 30 min. Ubacite maslac, vanilu, grozdjice i kandirani citrus, promijesajte i ostavite hladiti. Ukljucite rernu na 180*C, pripremite kalup. Dobro ga namazite maslacem i pospite mrvicama. Umijesajte jaja u riza/mlijeko masu, uspite rum i dobro promijesajte. Uspite u kalup i pecite 35 min. Ostavite ohladiti u kalupu, prije nego li puding prevrnete na tanjir za posluzivanje.