Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
The milk and honey are a reference to the divine love described in the Song of Songs; the rose water is linked to the tradition of Shavuot as the Feast of Roses; finally, the rice symbolizes the marriage between God and His people.
Can you find a more symbolic dish than this lovely cake of clear Sephardic origins?
Ingredients
- 3/4 lb Italian rice such as Arborio, Vialone nano or Carnaroli
- 1/2 lb sugar
- 2 tablespoons honey
- 1/2 cups pine nuts
- 1 qt milk
- 2/3 cup butter
- 3 eggs
- 2 tablespoons of Rose Water, OR Orange Blossom water
- 1/2 teaspoon vanilla extract
- (*** If you don’t like Rose Water, you can substitute the juice and zest of one orange)
Directions
Pour the milk, sugar and vanilla extract in a pot and bring it to a boil (enameled cast-iron or non-stick pots work best, if you use a steel pot the rice will tend to stick to the bottom and burn).
Add the rice, and cook for 15 to 18 minutes on low heat, stirring frequently.
When the rice has absorbed all the milk, remove from the heat and pour into a large bowl.
Once the mixture has cooled off, add the eggs one at a time, the pine nuts, the butter (softened at room temperature and cut into small pieces), and the rose water (or orange blossom water, or orange juice and zest).
Mix well with a wooden spoon until all the ingredients have blended together.
Grease a cake pan with butter and dust it with flour, and pour the mixture into it (you can use a Bundt pan, or any cake pan with a nice shape. I like to use one that looks like a flower).
Bake for about 30 minutes in a 400 F oven.
Let it cool on a rack and dust with confectioner’s sugar before serving.
https://dinnerinvenice.com/2012/05/15/rice-cake-with-pine-nuts-and-rose-water/
