Coronavirus pantry cooking: Grandma Vanni’s sweet citrus rice cake - Boston Herald

The memories of my grandma’s baking repertoire are relatively unremarkable, with the exception of the ridiculously delicious rice cake she created using mostly pantry items.

Many of the desserts that came from her kitchen seemed to have spotlighted some sort of sliced fruit soaked in hard liquor and slapped with spoonfuls of boiled cream, most of which would almost certainly intoxicate a child like me (if I had ever been allowed to eat them). But her rice cake was a rare gift she’d share only a few times each year, sandwiching the slices between two styrofoam plates secured with cellophane wrap and bringing them to our house in the summertime.

She called it “rice pudding” because it was essentially just that, only in solid form. Her creation was always a sweet, sticky yet still creamy confection that she’d cut into squares and that I’d inhale after a long day of swimming. Like most of my grandmother’s cooking, I never actually saw her make these tasty treasures, nor did I ever catch a glimpse at her recipe. Instead, I’ve spent the last few years blindly putting the pieces of this nostalgic puzzle together and ultimately coming up with my own version. My cake-take on her classic includes an addition of citrus for brightness and depth, and it would hopefully make her proud.

1 c. white rice, preferably Arborio
4 c. whole milk
Pinch of salt
2 T. unsalted butter
4 large eggs, separated
¾ c. granulated sugar
1 t. vanilla extract
Zest of ½ a lemon
Zest of ½ an orange
Confectioners sugar or candied citrus to garnish (optional)

Combine rice, milk and salt in a large saucepan. Turn on the stove to low heat and cook the mixture, stirring frequently to prevent sticking, for about 20 minutes or until the rice is tender and the milk has been absorbed.

Remove from heat and while it’s still warm, stir in butter. Let the mixture cool until it reaches room temperature.

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan or pie dish. Take the pan of rice mixture and thoroughly stir in egg yolks, granulated sugar, vanilla and zest.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the rice mixture before carefully pouring all of the batter into your greased pan or pie dish.

Place the cake into the oven and bake it until you’re able to insert a toothpick in the center and it comes out clean (about 40 minutes).

Remove the cake from the oven and let it rest in its pan until entirely cooled. Dust it with confectioners’ sugar or top it with candied citrus, if you choose, and serve

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