“Biancomangiare” pudding is a dessert with a spoon typical of Italian cuisine: a cheap vegetarian recipe with milk. It seems that “biancomangiare” pudding arrived in Italy in the 12th century, coming from Arab countries. Later it spread to many Italian regions, including Liguria. Here we propose the Genoese recipe, which does not include the use of almonds but only that of rice powder.
This pudding can be enjoyed in restaurants and trattorias that serve typical dishes of the Ligurian tradition.
“Biancomangiare” pudding: Genoese recipe
- 35 uk fl oz milk
- 0,22 lb rice powder
- 0,26 lb white sugar
- 4 egg yolks and 4 egg whites
- 1 small glass of Madeira liqueur
- 1 tablespoon of orange blossom water
Dissolve in a liter of milk sugar and rice powder; sift and cook in a saucepan for about half an hour, stirring repeatedly.
Remove from heat and add 4 well beaten egg yolks, Madeira liqueur, orange blossom water and cinnamon. Put the saucepan back on the heat and cook while continuing to stir another half an hour. Remove from heat and add the 4 egg whites, stirring for a few minutes. Butter a mold or smaller individual molds, pour the pudding and let cool. Sprinkle as desired with powdered sugar, cinnamon or cocoa. You can also stuff the pudding with almonds, pistachios or hazelnuts.