Scarlett WTorta Di Riso (Rice Cake)
April 1st 2008 15:04
Torta Di Riso (Rice Cake)
About Short-grain Rice
Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world so even a limited selection in a well-stocked food store may seem overwhelming. Many recipes simply call for white rice or brown rice. Other recipes may require short, medium, or long-grain varieties and still others may instruct the home cook to use a specific variety such as Arborio for preparing Italian risotto or Valencia for preparing Spanish paella dishes.
INGREDIENTS
Serves 6 - 8
4 cups milk
salt to taste
1¼ cups short-grain rice
⅓ cup superfine sugar
1 lemon, finely grated zest (yellow part only)
¾ cup finely chopped toasted almonds
⅛ teaspoon almond extract
4 eggs, separated
butter and fine bread crumbs for the cake pan
1. Preheat the oven to 350ºF.
2. Put the milk and a pinch of salt in a heavy-bottomed saucepan and bring to the boil.
3. Add the rice and simmer over low heat, stirring frequently, until it is cooked.
4. Remove from the heat. Stir in the sugar, then the lemon zest. Set aside to cool.
5. Stir in the almonds, almond extract, and egg yolks.
6. Whip the egg whites and a pinch of salt until stiff, then fold them into the rice mixture.
7. Butter a 10-inch springform pan, then sprinkle with the bread crumbs.
8. Spoon in the cake mixture.
9. Bake for 40 minutes.
**From “The Encyclopedia of Italian Cooking”, “Recipetips.com” and “Wikipedia, the free encyclopedia”**[/SIZE]
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