Torta Di Riso Di Grazianella Italian Rice Cake Food

TORTA DI RISO DI GRAZIANELLA (ITALIAN RICE CAKE)

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!

RICE CAKE (TORTA DI RISO)

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.

TORTA DI RISO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
• Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
• Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

RICE CAKE (TORTA DI RISO)

Steps:

• Bring to boil milk with lemon zest, salt and sugar. Add rice and cook slowly until milk is completely absorbed. Remove from heat. When warmed, beat in throughly one at time egg yolks, liqueur, butter and almonds. Beat with electric mixer egg whites until they hold very stiff peaks and carefully mix to cooled rice mixture until well blended. Pour into 1 greased and floured 12" round pan. Bake in medium oven (350°F) 40 min. Cool and serve topping with Sassolino liqueur if desired.

TORTA DI RISO

Steps:

• Butter an 8-inch springform pan and coat with bread crumbs, shaking out excess. Set aside. In a large saucepan, heat stock to boiling, then lower to a simmer.
• In a large, heavy saucepan over low heat, melt 3 tablespoons of the butter. Add onion, garlic, and about 2/3 cup of the herbs and cook until soft and transparent. Increase heat to medium and add rice. Stir well to coat all the grains.
• Add wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly, until mostly absorbed, about 3 minutes. Add remaining stock a ladleful at a time, stirring constantly. Always wait until one ladleful is nearly absorbed before adding the next.
• Continue in this manner until rice is creamy and firm but not hard in the center. The total cooking time should be about 15 to 20 minutes but will depend on the size of your pan and the amount of heat, so you must taste rice to judge doneness. Add remaining 1/3 cup of the herbs about halfway through cooking time.
• Stir in remaining 3 tablespoons butter, Parmesan, and salt and pepper to taste. Pour into prepared pan and cool completely. Refrigerate overnight.
• Heat oven to 400 degrees. Bake torta for about 30 minutes, or until heated through (test by inserting a knife into the center for 15 seconds and checking its temperature).
• Unmold torta carefully onto a plate, sprinkle additional grated Parmesan over top, slice into wedges, and serve.