Torta Di Riso An Italian Delight!
While training as a pastry chef I focused on both French and German pastry. Even though these were my main focuses, I love trying out, creating, and playing with recipes from other cultures. When I was a teen I stayed with a friend whose family really embraced their Italian roots. When I had stayed for dinner one night, her mother served this up for dessert, (and breakfast the next day) and I absolutely fell in love.
Much like my mother's rice pudding in so many ways, it was like enjoying the comforts of home, with a twist. The bread pudding like consistency, a bit of crunch and a moisture that is unlike anything else I have ever tasted. This caramelized rice pie is to die for!
RecipeThink quiche, meets rice pudding and you will only start to understand this unique and tasty dish. With a custard like texture this dessert is rich, yet the hints of lemon give it a light and airy taste, making Torta Di Riso a beautiful Spring time dish!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 stick unsalted butter
- 2 extra large eggs
- 1 -2 tablespoons ice water
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1 cup uncooked rice (not minute rice!)
- 8 cups milk
- 2 cup granulated sugar
- 3 teaspoons lemon extract
- Zest of 1 lemon
- 4 teaspoons pure vanilla extract
- 2 pound ricotta cheese (drained)
- 14 large eggs
- Using a stand mixer and a paddle attachment start combining your dry ingredients
- Once fully combined start adding butter one piece at a time
- Mix until consistency of bread crumbs
- Mixer on medium speed add in eggs until fully incorporated.
- Slowly add your ice water until you get a nice smooth dough
- Once dough is formed place on a floured surface and roll out till you have a 3/4 inch round
- Wrap and place in the fridge while prepping the filling
- Start off by preparing your rice using your 4 cups of milk
- Rice should be cooked but still firm as it will finish the cooking process in the oven.
- In a medium sized mixing bowl whisk together the eggs and sugar
- Once whisked together add your lemon and vanilla
- After 10 seconds add your drained ricotta mixing only until combined! Do not over mix!
- Add your cooked rice and mix well
- Place in the fridge to cool
- While your fillings cool pull out your crust dough
- Separate into two equal parts and roll out to fit your 10 inch pie pan
- Fit into your pan and with a fork poke holes at the bottom of the crust
- Place in the freezer to chill for 10 to 20 minutes
- Pre-heat your oven to 375 degrees F
- Fill your pie pans with the mixture leaving about 1/4 of an inch at the top
- Bake on the bottom rack for about 1 hour or until filling has set!
Often these pies are made savory instead of sweet. They do so by adding a variety of meats, veggies, and cheeses! Yum!
You really can't beat the price on these! I love love love Pyrex, and was so happy to see that these were so inexpensive.
More Pyrex I know, but I absolutely love this pan!
I use this pan if I am going to take tarts to a party. It makes it so much more presentable!
This thing is stinking awesome! I hate having burnt edges when I bake pies, and this solves that issue!