TORTA DI RISO DI GRAZIANELLA (ITALIAN RICE CAKE)
Torta di Riso di Grazianella (Italian Rice Cake) is moist, not overly sweet, with a delightful lemon and vanilla flavor, the surprise of the raisins in every bite, and that starchiness and playful bite of the Arborio rice.
Provided by Nicoletta
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- In a saucepan over a low heat add the rice, milk, lemon peel, vanilla bean pod, and a pinch o salt. Bring the milk to a gentle simmer and cook the rice until al dente (mine took about 30 minutes). Pour in a medium bowl, and stir occasionally to help cool down. Remove the lemon peel and vanilla bean pod.
- Soak the raisins in the liqueur.
- Add the sugar to the rice mixture, the lightly beaten eggs, the raisins, and liqueur. Stir the mixture well.
- Preheat the oven to 180° C (350° F), position the rack in the middle of the oven.
- Butter a 30 x 20cm baking dish, then dust with the breadcrumbs.
- Pour the rice batter into the prepared baking dish, and sprinkle with more breadcrumbs.
- Place in the preheated oven and cook for about 45-50 minutes, or until golden on top. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.
- Turn off the oven and leave the cake for 5 more minutes inside to dry out a bit. Then, take out of the oven and let cool completely.
- Divide into squares, dust with icing sugar and enjoy!
ITALIAN RICE CAKE RECIPE
Italian RICE CAKE recipe The Italian rice cake, also called "Torta degli Addobbi" is a very popular dessert in northern Italy. Simple and tasty, it was originally prepared in the Middle Ages...
Provided by CIAcookitalianabroad
Categories Cakes,Sweets and Desserts
Number Of Ingredients 11
Steps:
- Put the milk in a saucepan with the vanilla bean cut lengthwise and the lemon zest cut into strips (only the yellow part). Bring to a boil, pour in the rice and cook for 12/14 minutes (it must be al dente). Allow to cool completely.
- Remove the vanilla bean and lemon zest, add the coarsely chopped almonds, sugar, eggs and mix all the ingredients well. Unroll the puff pastry and place it in a 24 cm springform tin covered with baking paper.
- Pour the mixture inside and bake the cake in a preheated oven at 338 F for about 50/60 minutes or until the surface is golden. Remove the cake and let it cool. The rice cake is ready, you can serve it plain or wet with liqueur syrup.
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Nutrition Facts : ServingSize 200 g, Calories 464.61 Kcal, Carbohydrate 61.26 g, Fat 19.4 g, Fiber 2.56 g, Protein 13.3 g, SaturatedFat 8.23 g, Sodium 53.64 mg, Sugar 38.12 g, UnsaturatedFat 10.86 g
RICE CAKE (TORTA DI RISO)
Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.
Provided by Bayhill
Categories Dessert
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Butter a 10-inch spring form pan.
- Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
- Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
- Stir in rice and reduce heat.
- Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
- Remove from heat and let cool.
- Beat eggs until foamy in a large bowl.
- Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
- Mix thoroughly.
- Pour rice mixture into buttered pan and level top with a spatula.
- Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
- 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.
Nutrition Facts : Calories 573.2, Fat 17.2, SaturatedFat 6, Cholesterol 201.9, Sodium 169.1, Carbohydrate 82.7, Fiber 2.1, Sugar 51, Protein 15.8
ITALIAN RICE PIE (PASTIERA DI RISO)
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Easter Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- Make pastry dough:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling:
- Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
- Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
- Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
- Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
- Assemble and bake pie:
- Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
- Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
- Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.
ITALIAN RICE PIE I
This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!
Provided by Star Pooley and KC
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
- Pour into a 9 x 13 inch buttered pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 59.3 g, Cholesterol 326 mg, Fat 36.7 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 21.1 g, Sodium 244 mg, Sugar 46 g
ITALIAN RICE PIE II
This sweet rice pie is a dessert traditionally served on Easter by many Italian families. But this version is so good, I make it more often than that.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 16
Number Of Ingredients 14
Steps:
- Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
- Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
- Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts : Calories 323 calories, Carbohydrate 49.3 g, Cholesterol 125.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 4.8 g, Sodium 181.8 mg, Sugar 28.2 g
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