Torta di Riso Dolce 🍚 Sweet Rice 🍚 Pie

Updated: May 4, 2020

#rice #sweet #pie


  • Preparation : 30 Minutes

  • Cooking: 40 Minutes

  • Difficulty: Medium



Ingredients:


SHORTBREAD

Flour 150 g

Rice 🍚 flour 150 g

Brown sugar 120 g

Cold butter 🧈 120 g

Salt up to a pinch 🤏

½ lemon 🍋 zest

Orange 🍊 peel ½

Eggs 🥚 (1 medium) 55 g


FOR THE RICE

Arborio Rice 🍚 200 g

Whole milk 🥛 670 g

Vanilla bean 1

½ lemon 🍋 zest

Orange 🍊 peel ½

Brown sugar 80 g


FOR THE CREAM

Yolks 2

Whole milk 🥛 200 g

Brown sugar 30 g

Corn starch (cornstarch) 10 g

Salt up to a pinch 🤏

Vanilla bean 1


Preparation:


To make the rice cake, first take care of the pastry: in the bowl of a planetary mixer equipped with a leaf, pour the cold butter into small pieces, brown sugar, flavored with lemon zest and orange zest, then add a pinch of salt and activate the planetary mixer. Add egg and run the machine.


Once the egg is incorporated, pour in the two flours, continue kneading until a homogeneous mixture is obtained. Form a loaf, wrap it with cling film and leave to harden in the fridge for 3 hours.


In the meantime, take care of the filling: in a saucepan, pour the milk, season with the seeds of the vanilla pod and the pod itself, the orange zest and the lemon zest.


When the milk has boiled, pour in the rice and the brown sugar. Cook for 30 minutes, at the end of cooking remove the vanilla bean and the citrus peel.


When the rice has absorbed the milk, resulting quite thick, turn off the heat, transfer to an ovenproof dish, cover with cling film and leave to cool for at least 2 hours. In the meantime, prepare the cream: heat the milk with the vanilla bean and its seeds in a saucepan.


In another saucepan, pour the brown sugar, the yolks, a pinch of salt and the cornstarch, mix with the whisk to mix the mixture.


Pour the hot milk flush, taking care to remove the pod, always stir with the whisk, bring back to the heat and cook over a moderate flame until the cream has thickened.


Add the rice cream, mix and set aside.

Take the pastry and roll it out on a pastry board with a rolling pin, it must be ½ cm 24 thick.


Take a 20 cm cake pan on the bottom and 22 cm on the edge, cut out a disk of dough by placing the mold on top to shape the shape. Place the disc on the bottom of the cake tin. With excess dough, cut strips about 4 cm wide and use them to coat the edge.


Fill the cake with the cream and level the surface with a spatula or the back of the spoon. Roll out the leftover pasta to a thickness of ½ cm 29. Cut out another disc of pasta of the same diameter and use it to cover the filling. Seal the edges well.


Prick the surface with the prongs of fork and bake in a preheated static oven at 180 ° for 60 minutes. When cooked, take out the rice cake, let it cool, then turn it out and sprinkle it with icing sugar.


Enjoy 😋😊 and Share it!


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