Torta di Riso alla Romana

Name: Torta di Riso alla Romana (Roman Rice Pastry)
Yield: Makes 10 to 12 servings
Cuisine: Roman
Ingredients: ¼ teaspoon salt; ½ cup arborio or long-grain rice; 1¼ cups all-purpose flour; 1 large egg; 2 tablespoons unsalted butter; ½ pound whole-milk ricotta, commercial or homemade; ⅛ teaspoon salt; 2 teaspoons vanilla extract; ¼ teaspoon ground cinnamon; ¼ cup sugar; ¼ cup candied orange peel, rinsed and chopped; 5 tablespoons unsalted butter; 4 large eggs; ½ cup sugar; 2 cups milk

Roman Rice Pastry

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

This torta is a light, delicate rice pudding baked in a pasta frolla crust. Vary the flavoring if you wish. Sometimes I substitute grated lemon zest and a few plumped golden raisins — not authentically Roman, but very good — for the vanilla and orange peel.

Ingredients

Pasta Frolla

1¼ cups all-purpose flour
¼ cup sugar
⅛ te

Europe
Italy
Rome
Dessert
Pastry
Mediterranean
Vegetarian

Method

For the pasta frolla, combine the dry ingredients and mix well. Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pasty. Beat the egg and stir it in with a fork. Continue stirring until the dough holds together, then knead it briefly, just until smooth. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour, or until