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Thread: Easter rice cake-Torta di riso

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    Easter rice cake-Torta di riso



    I make it all year now, but in the past it was a spring cake because that was when the chickens laid the most eggs.

    Every region and probably ever household has its version. A lot of them don't use ricotta. This is ours from the Lunigiana. There's also a version from Carrara where the rice is on the bottom, and the custard on top. It's also delicious, sort of a combination of creme brule and rice custard. That has to be eaten with a fork or spoon whereas ours can be picked up.

    The proportions may seem off, with a lot of eggs, but don't change them or it won't turn out right.

    First the pictures:







    Mamma's torta di riso: This was adjusted for American ingredients at a time when it wasn't always easy to get Italian rice or other Italian ingredients. It's for a 13 1/2" x 15" glass pan. It's one of my most requested recipes.

    10 eggs plus 2 yolks
    3 lbs. fresh ricotta drained it it's wet
    1 1/2 cups sugar
    4 tsp. lemon peel grated
    1 tables plus 1 tsp flour
    3 tsp vanilla extract
    1 1/2 cups raw Uncle Ben's or other long grained rice
    1 small can evaporated milk

    Cook rice in slightly salted boiling water until al dente- Let cool completely
    Put ricotta in a big bowl and stir till smooth
    Mix four and sugar together
    Add sugar and flour mixture together to the ricotta
    Separate eggs
    Beat all egg yolks, then add lemon zest and vanilla and stir
    Add egg yolk mixture to ricotta and stir
    Add cooked rice to the mixture and stir
    Beat egg whites till peaks form
    Fold in egg whites gently so air bubbles don't deflate. Don't over fold...you should still be able to see bits of meringue
    Butter the pan and line with parchment paper then butter the parchment paper. If you like, sprinkle the paper with sugar
    Bake in 350 degree pre-heated oven for one hour or until a toothpick inserted in the center comes out dry

    It won't come out yellow like the picture because our eggs are so different. We cut it into little squares and then dust with powdered sugar.

    Alla Carrarina

    1 1/2 cups water
    1/4 tsp salt plus a pinch
    1/2 cup Arborio rice
    Unsalted butter for the plan
    1 tables four
    1/ 1/4 cups sugar
    grated zest of two lemons
    1 tsp vanilla extract
    2 cups milk at room temperature
    1/4 cup brandy, rum, or liqueur-I usually use the brandy or sometimes Sambucca

    Add the water and salt to a pan and bring to a boil
    Add the rice and stir. Cover and cook for twenty minutes or until al dente
    Set drained rice aside to completely cool
    Preheat the oven to 350 degrees.
    Butter a deep dish 9 inch pie pan and then dust with flour. Shake off the excess
    Get a large bowl, and in it beat the eggs with the sugar then add the alcohol, zest, vanilla
    Mix well then stir in the milk
    With a wet spoon, pat the cooked rice into the bottom of the pan, then gently pour in the milk mixture (over the back of a spoon) so as not to raise the rice from the bottom
    Bake for 50-60 minutes.
    You can then sprinkle with sugar and caramelize with your blow torch if you have one, or sprinkle with powdered sugar.


    Non si fa il proprio dovere perchè qualcuno ci dica grazie, lo si fa per principio, per se stessi, per la propria dignità. Oriana Fallaci

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    In CT they called Rice Pie. I like It.
    Buona Pasqua
    Happy Easter
    But you oh Messapo, Tamer of Horses ... that no one, with neither iron nor fire can break down! “Virgil”

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