Torta di Riso
The recipe below, as well as other fine rice recipes have been sent to us by our colleague Sergio Agosti in Italy. These recipes are those of Gabriele Ferron, a well known Italian chef. Most of the dishes in this recipe collection are made with Vialone Nano rice. Other high quality Arborio rice may also be used. Ingredienti: dose per 8 personne
200 gr. Riso Vialone nano 1 Liter Latte 150 gr. Zucchero 1 Uovo intero 5 Tuorli d'uovo Q.B. Pasta Frolla Q.B. Vanillina Q.B. Pinoli Q.B. Buccia di limoni Cuocere il riso nel latte per 15 minuti el lasciarlo intiepidire. Aggiungere la buccia di limone grattugiata, lo zucchero, le uova una ed una e la vanillina.
Foderare la tortiera con la pasta frolla, versare il composto, livellarlo e aggiungere qualche pinolo. cuocere in forno per 30 minuti.
Rice tort
Servings for 8 persons
Rice - Vialone Nano 200 g. (7.5 Oz.) Milk 1 Liter (2.2 quarts) Sugar 150 g. (5.5 Oz.) Egg One whole egg Egg Yolks 5 Pasta Frolla Q.B. (as you wish or enough) Vanilla Q.B. Pine Nuts Q.B. Lemon Zest Q.B. Cook the rice in the milk for about 15 minutes, and then leave it to cool.
After it cools, add the lemon zest, the sugar, the eggs - one by one - [mixing in between each addition] - and the vanilla.
Line a tort pan with the Pasta Frolla. Pour the rice mixture into the tort pan. Level the top and then add the pine nuts.
Cook in the oven for 30 minutes. [Note: Mr. Ferron does not give an oven temperature in this recipe. We would try 350° F.]
Last updated on: 02/18/01 05:14:12 PM