Torta di riso (rice pie) Written Recipe – Italian Cook –

 Rice pie is a traditional desert made in Bologna, Italy.  If you are fortunate enough to have memories of eating rice pie growing up, then try this recipe.  Keep in mind that this is a guide.  You can alter the amounts of each ingredient to customize the taste to your liking.  If you have never had rice pie, then give it a try and share it with your family and friends.  They will tank you.

Ingredients:

• 1 -2 tablespoon breadcrumbs, finely crushed and unflavored

• 4 ¹⁄₂ cups milk

• 1 ¹⁄₂  cups sugar

• 1 lemon, zest of, grated

• ³⁄₄ cup arborio rice or ³⁄₄ cup others hort-grain rice

• 5 eggs

• ¹⁄₂ cup blanched almond, finely chopped

• ¹⁄₂ cup candied citron peel, finely chopped

• ¹⁄₄ cup rum

• 2 -3 tablespoons rum

• whipped cream

Preparation:

1. Preheat oven to 350ºF.

2. Butter a 10-inch spring form pan.

3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.

4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.

5. Stir in rice and reduce heat.

6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.

7. Remove from heat and let cool.

8. Beat eggs until foamy in a large bowl.

9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.

10. Mix thoroughly.

11. Pour rice mixture into buttered pan and level top with a spatula.

12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.

13. Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.

Recipe from: Food.com