Rice Cake Recipe | Cooking in the Neapolitan style

Rice cake recipe

From the white and tasty aspect, the rice cake is a truly exceptional Easter cake. Here is the recipe.

From the province of Caserta comes the rice cake recipe, a soft tart halfway between a mile and a classic Neapolitan pastiera that prepares to Easter.

Not only in the Easter period, in fact it can be prepared all year round, the rice cake is able to sweeten and cheer the palates of the Campania gourmets. This cake sees as a main ingredient a sweet tooth sweet cream based on rice which, combined with ricotta, gives taste and consistency to this kind of soft tart.

A sweet, white and joyful look is also very easy to prepare.

Time to prepare the rice cake

Ingredients

For the pastry:

  • 500 gr flour 00
  • 3 eggs
  • 200 gr powdered sugar
  • 200 gr butter

For the stuffing:

  • 130 gr arborio rice
  • 120 gr fresh whole milk
  • 125 gr granulated sugar
  • 130 gr ricotta cheese
  • 1 egg
  • vanilla flavor to taste
  • a pinch of salt
  • butter for the mold and icing sugar to garnish Qb

Prepare the dough

Work the butter and the flour in a bowl making yes to create a mostly sandy compound. Add the sugar and the eggs one at a time. Perfume with the vanilla and knead until the mixture is smooth and homogeneous. Let the ball of pasta rest in the fridge at least an hour.

Prepare the filling

Cook the rice in abundant salted water from a pinch of salt. Once cooked, quickly sauté it under cold water to finish cooking and place it, then in a bowl with cold milk. Work the sugar, ricotta and egg in another bowl. Add the aroma of vanilla and then the rice mixture with milk.

Compose the rice cake

Roll out the pastry dough and use the 2 / 3 for the bottom spreading a layer not so thin and placing it in a mold of at least 22 cm well buttered. Fill with the filling of freshly prepared rice and cover with the remaining pastry with the help of a rolling pin. Fold the edges to prevent the filling from escaping from the mold during cooking. Bake at 180 ° for about 40 minutes. Serve the rice cake completely cooled and sprinkled with plenty of sugar and veil.

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Written by Nadia Portuguese
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