Regional name: Torta dell’abbondanza
Rice, milk, sugar and candied fruit go into this delicious gluten-free cake from the city of Bologna

INGREDIENTS
• 7 oz Rice
• 3 ½ oz sugar
• 1 ¾ oz candied citron
• 1 ¾ oz almonds
• 3 eggs
• 2 cups milk
• 2 cups water
• 1 ¾ oz butter
• salt
• Cherry liqueur
• lemon

PREPARATION
30 minutes preparation + 30 minutes cooking
To a pot, add the milk, 2 cups water, sugar, grated lemon peel and a pinch of salt. Bring to a boil, then add the rice and cook until it has absorbed all the liquid.
Then, remove the pot from the heat and let cool.
Once the rice is cool, add the eggs one at a time, mixing as you go.
Once mixed, add the butter, almonds and candied fruit. Mix well, then transfer to a buttered and floured cake mold. Bake in a 400°F oven for half and hour.
When done baking, slice the rice cake into pieces and brush with maraschino liqueur.

FOOD HISTORY
Rice was already a common ingredient in ancient China and India. According to archeologists, rice originated fifteen thousand years ago on the Indian side of the Himalayas.
Rice is an extremely important ingredient for the populations of the Far East who base their diet on this white cereal. Rice arrived in Europe only recently. Alexander the Great introduced rice to Persian and then scientists brought it to the Middle East. Over the centuries, rice finally made its way to Europe, first in Greece, then in the Roman lands, where it was never cultivated, rather imported. Rice remained an expense food for the rich Westerners who used it in small doses as a cosmetic or to fight against intestinal disease or fevers.

DID YOU KNOW THAT...
Rich Romans used rice flour to make a cream with they would spread all over their faces and necks to soften and brighten their skin