Scarlett WTorta Di Riso Con Le Pere (Rice Cake with Pears)
May 1st 2008 13:32
Torta Di Riso Con Le Pere (Rice Cake with Pears)
About Italian Arborio rice
Arborio rice, which is named after a town in northwest Italy, is one of the most popular rice varieties used for risotto, a creamy Italian rice dish. (The rice is sautéed in butter and onions and is then cooked in stock, which is added to the rice in small portions to allow the rice to absorb the liquid gradually. The rice is stirred constantly, releasing the starch in the rice, which acts as a thickener and results in a very creamy dish that is finished with the addition of grated hard cheese and butter).
Like other Italian rice varieties, Arborio contains more starch than many other types of rice. The starch is an important component for creating creamy dishes, such as risotto, so it is important not to rinse the rice before cooking or else much of the starch can be washed away. Besides risotto, Arborio rice is used in dishes such as stir-fried rice, sushi, pudding, and recipes where rice is molded into shapes. It is available in well-stocked food stores, Italian markets, and specialty shops.
INGREDIENTS
Serves 6
4 cups whole milk
1 cup brown sugar
Pinch of salt
1 cup short-grain white rice / preferably Italain Arborio
3 tablespoons butter
4 large pears
½ lemon, juice
2 whole eggs
2 egg yolks
½ cup fine dry bread crumbs
1. Preheat the oven to 350ºF.
2. Bring the milk to the boil.
3. Dissolve half the sugar and salt in the milk.
4. Pour in the rice and cook until the milk has been absorbed.
5. Remove from heat, stir in the butter and leave to cool. Set aside.
6. Peel 3 of the pears, dice them, and cook with the lemon juice and all but 1 tablespoon of the remaining brown sugar until soft.
7. Add the whole eggs and yolks to the rice one at a time.
8. Pour half this mixture into the pan and sprinkle with bread crumbs.
9. Cover with two-thirds of the pear compote, then add another layer of rice followed by the rest of the pear.
10. Peel the remaining pear, slice it thinly and arrange on top.
11. Sprinkle with the remaining brown sugar.
12. Bake for 45 minutes.
13. Serve warm.
**From “The Encyclopedia of Italian Cooking”, “Recipetips.com” and “Wikipedia, the free encyclopedia”**
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