Rice Cake
4 servings
90 minutes
Rice pie is a delicate treat with European roots that embodies the coziness and warmth of home cooking. Its history dates back centuries when rice was brought to Europe and skilled pastry chefs began experimenting with its sweet variations. This pie combines the creamy texture of rice, the sweetness of cherries and candied fruits, while almonds add a light nutty note. Baked to a golden crust, it exudes a warm aroma of vanilla and citrus. This dessert is perfect for tea time or as a finishing touch to a festive dinner. Due to its tenderness, it literally melts in your mouth, leaving a sweet aftertaste. Its flavor is a harmony of creamy softness and fruity freshness, and the preparation brings joy by allowing one to immerse in the atmosphere of traditional cuisine.
1
Pour the milk into a saucepan, add sugar and half the zest. Place on the heat and bring to a boil.
- Milk: 1 l
- Sugar: 100 g
- Mixed candied citrus peel: 100 g
2
Add rice and a pinch of salt. Reduce heat and cook for 25 minutes.
- Arborio rice: 250 g
- Salt: pinch
3
Remove from heat and let cool to room temperature. Stir the rice occasionally.
4
Meanwhile, cut the candied fruits into small pieces. Place them in a bowl with the cherries, pour in the wine, mix, and let sit for 15 minutes. Drain in a colander. Chop the almonds with a knife.
- Mixed candied citrus peel: 100 g
- Dried cherries: 50 g
- Almond: 100 g
5
Transfer the cooled rice to a bowl, add candied fruits, cherries, the remaining zest, and almonds. Mix well.
- Arborio rice: 250 g
- Mixed candied citrus peel: 100 g
- Dried cherries: 50 g
- Almond: 100 g
6
Separate the yolks from the whites. Add the yolks to the rice and mix again. Whip the whites into a strong foam and gently fold into the rice mixture.
- Chicken egg: 4 pieces
7
Grease the baking dish with oil and sprinkle with breadcrumbs. Place the prepared rice and put it in a preheated oven at 180 degrees for 35 minutes. Before serving, sprinkle the pie with powdered sugar.
- Butter: 1 tablespoon
- Breadcrumbs: 1 tablespoon