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BUDINO DI RISO

THESE LITTLE RICE CAKES ARE A TYPICAL TUSCAN BREAKFAST

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 60 MIN          SERVINGS: 12          COST: LOW
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3/4 CUP RICE, SMALL GRAIN, NOT PARBOILED

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6 CUPS MILK

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1 CUP HEAVY CREAM

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3/4 CUP SUGAR

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2 EGGS

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1 LEMON ZEST

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DOUBLE PASTA FROLLA RECIPE

RECIPE

HEAT OVEN AT 350°F
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In a large sauce pan, cook rice and milk on medium heat until the rice is tender. Take off stove.

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In medium bowl beat together the eggs, sugar and lemon zest. 

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Add the heavy cream.

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Add the egg mixture in with the rice. Set a side to cool.

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With rolling pin, roll the pasta frolla and with cookie cutter make big enough circles to line muffin tins

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Line the muffin tins with the pasta frolla and fill with the rice custard. Bake in the pre-heated oven 30 minutes or until cooked.

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Serve worm for breakfast. They can be prepared the day before and heated in the microwave, or enjoy at room temperature.
GOOD MORNING!!!!

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