Rice Cake recipe
Servings: 8 people
Ingredients
Rice pie
- 1 US quart milk
- 9 yolks
- 6 eggs
- 12 oz white caster sugar
- 1 cup Arborio rice
- 1 grated lemon rind
- 1 shot anise liqueur
Caramel
- 3 tbsp white caster sugar
- 1 tsp lemon juice
To grease the cake tin
- butter
Instructions
- Boil the rice in salted water, drain "al dente" (8-9 minutes). Wash it under cold water to stop the cooking and let it cool down on a dish towel.
- Butter a cake tin of 26 cm/10 inch (better if it is made in aluminium).
- Prepare a light caramel with the sugar and a teaspoon of lemon juice and pour it into the cake tin. Turn the tin to evenly distribute the caramel on the bottom. The caramel must be high about 1 cm/0.3 inches on the inside edge.
- Boil the milk with the grated lemon rind in a small pot.
- In the meanwhile pour the eggs and the yolks in a bowl with sugar. Work briefly with the hand whip, just enough to mix well (without mounting). Continuing to mix, pour flush the liquor and the warm milk.
- Distribute the rice on the bottom of the caramelized cake tin, forming a smooth layer. Slowly pour the mixture of eggs, sugar, milk and liquor. Be careful not to mix the two layers (the cream should float over the rice layer).
- Pass the pie in the oven, pre-heated to 170 C°/338 F°, for about 50 minutes, until light brown stains appear on the surface.
- Once out of the oven, let the pie completely cool down and keep in the refrigerator for a few hours before to serve.
- Cut the rice pie into squares.
Notes
We suggest you taste the rice pie with sweet wines such as Moscato or Brachetto wine.