Rice Torta Recipe 55

TORTA DI RISO DI GRAZIANELLA (ITALIAN RICE CAKE)

Steps:

• In a saucepan over a low heat add the rice, milk, lemon peel, vanilla bean pod, and a pinch o salt. Bring the milk to a gentle simmer and cook the rice until al dente (mine took about 30 minutes). Pour in a medium bowl, and stir occasionally to help cool down. Remove the lemon peel and vanilla bean pod.
• Soak the raisins in the liqueur.
• Add the sugar to the rice mixture, the lightly beaten eggs, the raisins, and liqueur. Stir the mixture well.
• Preheat the oven to 180° C (350° F), position the rack in the middle of the oven.
• Butter a 30 x 20cm baking dish, then dust with the breadcrumbs.
• Pour the rice batter into the prepared baking dish, and sprinkle with more breadcrumbs.
• Place in the preheated oven and cook for about 45-50 minutes, or until golden on top. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.
• Turn off the oven and leave the cake for 5 more minutes inside to dry out a bit. Then, take out of the oven and let cool completely.
• Divide into squares, dust with icing sugar and enjoy!

TORTA DI RISO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
• Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
• Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

TORTA DI RISO

Steps:

• Preheat the oven to gas mark 6, 200ºC, 400ºF.
• Defrost the spinach and squeeze as much liquid out of it as possible.
• Boil the rice in salted water until 'al dente'.
• Fry the onion in the olive oil until soft and golden.
• Break the eggs into a cup and beat lightly.
• Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
• Add the spinach, onion and butter, followed by the eggs.
• Mix everything together thoroughly.
• Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
• Bake for about 25 minutes, until firm and golden brown.

SPINACH-RICE TORTA SQUARES

Steps:

• Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
• Tilt dish to coat with the crumbs, and tap out the excess.
• Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
• Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
• Heat oil in a large nonstick skillet over medium heat; add in the onions.
• Stir/saute 6 minutes or until the onions are tender.
• Add in the garlic; stir until it gives off its aroma, about 1 minute.
• Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
• In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
• Spread mixture in the baking dish; sprinkle remaining parmesan on top.
• Bake until the torta feels firm when pressed in the center, about 45 minutes.
• Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
• Arrange on a serving platter; serve at room temperature.