Directions
Rice cake is a classic recipe, ubiquitous in Romagna and Emilia, so much so that many cities contend for its birth.
Many call it a cake of decorations. Others swear that it is only from Bologna. The people of Reggio Emilio consider it their sword in the stone, blah, blah, the usual wars between lords and communes.
Today, we will give you the most straightforward and most delicious recipe, not the tart with rice filling, like pastiera. No, this is a simple cake that resembles a compact, spicy rice pudding filled with candied fruit.
The result is an opulent and slightly decadent dessert, very high in calories, but which, when cut into small pieces and served as a dessert, is finished in less than 3 minutes.
Ok, Vamos, here’s the recipe for the perfect rice cake!
Ingredients for making rice cake
servings
- 2 liters of milk
- 400 grams of rice
- 260 grams of sugar
- 4 eggs
- 12 macaroons
- 120 grams of candied fruit, cedar and oranges, only the good stuff, please!
- 1 organic lemon, untreated
- 200 grams of almonds
- 1 vanilla pod
- 4 dashes of rose water
- 10 grams of butter to grease mold and a handful of flour or breadcrumbs
- 2 handfuls of extra almond flakes and powdered sugar to decorate
How to make the perfect rice cake
Put the milk in a pan with the vanilla pod, 50 grams of sugar and a piece of lemon peel and bring it to a boil slowly. Throw in the rice and let it cook until it absorbs all the milk.
Remove the vanilla pod.
Cook the almonds in the oven or boiling water for 5 minutes, then peel and chop them not too finely.
Set aside the egg whites and, in a large bowl, beat the egg yolks with the sugar for 5 minutes: the mixture must be white and fluffy.
While the blender is working, chop the candied fruit and grate the lemon peel. Add the grated lemon zest, almonds, candied fruit, rice, and a few drops of rose water.
Whip the egg whites with a pinch of salt and when they are firm, add them to the rice dough, stirring slowly so as not to dismantle the egg whites.
Work calmly; there is no rush. Grease and flour a mold of 28 cm in diameter, heat the oven, and then put the rice mixture in the mold.
You can also flour with finely grated bread for a more rustic effect. Level. Cover the cake with almonds if you want to decorate the cake with an elegant touch. Bake the rice cake for 35-40 minutes at a temperature of 180 degrees. If you have a ventilated oven, start at 170 and then switch to 180.
Remove from the oven and let cool before serving the rice cake.
If you want, sprinkle with icing sugar, but it is already good as it is.
Which wine to pair with the rice cake?
Let’s uncork a spaced and sweet wine, of rare elegance, like the Orvieto Calcaia from the Barberani winery. But let’s not forget about great fortified wines such as Port wine, Madeira and Marsala.
If you want to combine a cocktail, White Russian.
If you prefer a distillate, the Lagavulin 16 is highly recommended.
