Bolognese Rice Cake

• 3 cups milk
• 3/4 cup arborio rice
• 4 eggs, beaten
• 1/2 cup sugar
• 1/2 cup unsalted pistachios, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup golden raisin
• 1/4 teaspoon vanilla
• 2 tablespoons unsalted butter, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons rum
• confectioners' sugar, for dusting

1. In a saucepan over medium heat, bring the milk to a simmer.
2. Add the rice, cover and reduce the heat to low.
3. Cook for about 30 minutes or until the mixture is very soft and creamy.
4. Stir often to prevent sticking. Remove from heat and cool.
5. Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.
6. Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.
7. Pour in the prepared baking pan.
8. Bake for 1 hour, or until a skewer inserted in the center comes out clean.
9. Remove from the oven and pierce the cake in several places with a fork.
10. Pour the rum over the cake. Cool to lukewarm and unmold to a serving dish.
11. Before serving, dust with confectioners sugar.

milk, arborio rice, eggs, sugar, unsalted pistachios, walnuts, golden raisin, vanilla, unsalted butter, lemon zest, rum, confectioners

Taken from www.food.com/recipe/bolognese-rice-cake-340819 (may not work)