Torta di riso (rice pie) Written Recipe – Italian Cook –
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:
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1 -2 tablespoon breadcrumbs, finely crushed and unflavored
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4 1⁄2 cups milk
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1 1⁄2 cups sugar
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1 lemon, zest of, grated
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3⁄4 cup arborio rice or 3⁄4 cup others hort-grain rice
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5 eggs
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1⁄2 cup blanched almond, finely chopped
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1⁄2 cup candied citron peel, finely chopped
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1⁄4 cup rum
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2 -3 tablespoons rum
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whipped cream
Preparation:
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Preheat oven to 350ºF.
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Butter a 10-inch spring form pan.
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Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
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Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
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Stir in rice and reduce heat.
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Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
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Remove from heat and let cool.
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Beat eggs until foamy in a large bowl.
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Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
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Mix thoroughly.
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Pour rice mixture into buttered pan and level top with a spatula.
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Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
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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