Name: Rice Pudding Cake with Cherry-Apricot Compote
Yield: Makes 10 to 12 servings
Ingredients: 4 1/2 cups whole milk; 1 cup arborio rice or medium-grain rice; Pinch of salt; 1 cup sugar; 2 tablespoons dry breadcrumbs; 1/2 cup chopped blanched slivered almonds (about 2 ounces); 1/4 cup chopped candied orange peel; 2 teaspoons (packed) grated lemon peel; 1/4 teaspoon almond extract; 4 large eggs, separated; Powdered sugar; Cherry-Apricot Compote

(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE)

This flourless dessert is popular, especially on the Po River plain. The texture is more like that of a rice pudding than that of a cake. The compote is a refreshing partner. For a treat, uncork a semisweet Lambrusco.

Recipe notes

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