Pastiera di Riso - Italian Rice Pie- Very Popular Neapolitan Italian dessert recipe for Easter.
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Here is my recipe and
Here is my recipe and direction to make Pastiera di Riso at home. A wonderful dessert for Easter.
To print the recipe, click the link here: alessandrasfoodislove.com/pastiera-di-riso-italian…
Cooking rice:
1 1/2 cups rice Arborio/medium grain rice (300 grams)
2 cups milk (480 ml)
1 cup water (240 ml)
2 tablespoons butter (30 grams)
1/2 tsp salt
Peel of a lemon
1 cinnamon stick
3/4 cup sugar (150 grams)
Pie Crust/Pasta Frolla:
2 1/2 cups flour (325 grams)
1/2 cup sugar (100 grams)
2 large eggs
1 stick butter (4 ounces)(112 grams)
1/4 tsp salt
Zest of an orange
Assembly of Pie:
1 lb whole milk ricotta
3/4 cup sugar (150 grams)
4 large eggs
Zest of an orange
1 shot glass/1 ounce Strega liqueur or any fruity liqueur
2 tablespoons chopped citron (optional)
2 tsp millefiori essence water or 1 vial of millefiori oil
Directions:-
Cooking the rice:
Rinse the rice a few times until water runs clear.
In a medium pan add milk, water, cinnamon stick, butter, lemon peel and bring to a boil.
Add the rice and lower heat.
Cover and stir occasionally so it doesn’t stick.
Let it cook until the liquid is all absorbed.
Add the sugar and mix.
Remove cinnamon stick and peel. Set aside until completely cool.
Pie Dough/Pasta Frolla:
In a large bowl add flour, sugar and salt.
Whisk to incorporate air and mix the ingredients well.
Add the melted butter, eggs and orange zest.
Using your hand mix to create a dough ball.
Move to a work surface and work gently for a minute.
Wrap in plastic wrap and refrigerate for 45 minutes to an hour.
Assembly of Pie:
In a large bowl cream ricotta and sugar using a handheld mixer.
Add eggs and continue mixing.
Add zest of orange, citron, Strega liqueur and millefiori, mix well.
Add the cooked rice and mix well.
Roll the pie dough to about 1/8 of an inch thick.
Cover a 10 inch springform pan. Trim the borders.
Fill with rice mixture.
Roll out the dough trimming to make strips for the top of the pie.
Bake at 350 degrees Fahrenheit (180 Celsius) for 1 1/2 hours until golden on top.
Let it cool, dust with confectioners sugar and enjoy!
The rice pie can also be made without the crust and that would make it totally gluten free.
3 ساعت پیش
در تاریخ 1403/07/08 منتشر شده
است.
15,793
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