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Sformato di Riso - Rice Flan

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By , About.com Guide

This sformato, or flan, is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). He suggests it be set in a ring mold and used to serve a chicken giblet stew, which goes into the well. You are of course free to use any type of stew, even stewed vegetables, as this sort of sformato makes for a very pretty presentation.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 3/4 cup (150 g) rice
  • 1/2 (25 g) cup grated Parmigiano
  • 4 teaspoons butter
  • About 2 1/2 cups milk
  • 3 eggs
  • Salt to taste

Preparation:

Cook the rice in the milk, adding the butter and salting the mixture when the rice is half cooked; stir in the remaining ingredients when it is done. Put the rice in a well buttered smooth-sided ring mold, and steam it just until it sets, for if steamed longer, it will toughen (you can also set the mold in a pan of water and slip everything into a 360 F (180 C) oven until the rice sets). Unmold the rice onto a platter and fill the well with stewed giblets. This will suffice for five people. The Stewed Chicken Giblets.

User Reviews

 5 out of 5
Just like Nonna made, Member carefreebaker

I thought I would never again taste this delicious dish! I have made it numerous times with success and delight. Thank you

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