RCI-DS.001.0472.001
Rice Florentine
Makes 10 servings
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat 1 cup of milk with the butter or margarine in a large saucepan over medium heat until the butter is melted and the milk is warm.
2
Stir in the cooked rice, sugar, salt, ground cinnamon, ground cloves, and ground nutmeg, mixing thoroughly until well combined.
2 minutes
3
Add the white wine and vanilla extract to the rice mixture, stirring constantly until evenly incorporated.
1 minutes
4
Fold in the seedless raisins or currants, distributing them evenly throughout the rice.
1 minutes
5
Remove the saucepan from heat and allow the mixture to cool slightly for 3-5 minutes.
5 minutes
6
Pour the beaten eggs into the rice mixture in a slow stream while stirring constantly to temper the eggs and prevent curdling.
2 minutes
7
Stir in the remaining 1 cup of milk until the mixture reaches a creamy, custard-like consistency.
1 minutes
8
Transfer the mixture to a buttered baking dish, spreading it evenly.
1 minutes
9
Bake in a preheated 350°F (175°C) oven for 30-35 minutes, until the top is lightly golden and a knife inserted in the center comes out clean.
35 minutes
10
Remove from the oven and allow to rest for 5 minutes before serving.