The typical pan for migliaccio is round with flared edges. I used one with a diameter of 10 inches to achieve a height of one finger. If you want it a little higher, use a pan with a diameter of 9 inches. Remember that migliaccio typically has a height, or thickness, of one to one and a half fingers at most.

I recommend preparing it a couple of days in advance of Carnival, as over time all the aromas and flavors will have time to express themselves at their best. Store it in the fridge.

I recommend using cow ricotta, more delicate in aroma and flavor, unlike buffalo or sheep ricotta.

Let’s prepare the migliaccio.

In a thick-bottomed pot, pour the rice, fine salt, milk, water, grated zest of an orange, butter, and sugar. Mix well because the rice should not be stirred again.

Place the pot on the smallest burner and medium heat, bring to a boil.

At this point, lower to a minimum, without a lid, and let all the liquid be completely absorbed (it will take almost an hour).

When there is no more liquid in the pot and the rice has the appearance of a dry risotto, turn it off immediately, remove the pot from the burner, and blend everything with an immersion blender more or less coarsely, depending on your taste.

Let the mixture cool for about 20-30 minutes at most (you can transfer it to a large bowl, where you will add the other ingredients, or, to avoid dirtying too many utensils, you can leave it in the cooking pot)

When it is almost cold, add the finely grated zest of a lemon, cinnamon, orange blossom water, and vanilla. Mix well, then add the ricotta (devoid of any whey) and the eggs.

Mix very well, to combine all the ingredients. The final consistency should be creamy and thick at the same time, but not liquid. It should be just like the raw batter of cakes. If you find that the reached consistency is still too dense, hard, you can add an egg yolk or a whole egg, depending on the needs, as the eggs are never the same size. If you use large eggs, two will be more than enough.

Generously butter the pan without flouring it (it is not necessary, indeed).

Pour the rice migliaccio batter into the buttered pan, gently tap the pan on the table so that the mixture distributes evenly and bake in the oven at 392°F for 60 minutes, at medium height.

The cooking times refer to my oven which is gas, static, and with cooking only from below.

There is no need to preheat the oven.

The rice migliaccio, just like the traditional one and the one made with polenta flour, is ready when it is uniformly caramel-colored, as in the photos.

Bon appetit