Strawberry-Rice Torte

Rate this recipe

Preparation info

  • About

    12

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Pastry Shell

  • 2 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • cup butter
  • Grated rind of 1 lemon
  • 1 egg yolk, lightly beaten
  • 3 tablespoons water
  • 1 tablespoon lemon juice

Filling

  • ½ teaspoon salt
  • 1 cup uncooked long-grain white rice
  • 1 quart fresh strawberries
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1 to 2 tablespoons strawberry jam (optional)
  • ½ to 1 cup heavy cream, whipped

Method

  1. Preheat oven to moderate (375°F.). Put the rack in the lowest position. Rub an eight-inch Springform pan with shortening.

  2. Mix or sift the flour with the sugar. Cut the butter into slivers and mix well with the flour, using the fingers. Add lemon rind.

  3. Mix the egg yolk, water and lemon juice. Add to the flour mixture, stir to mix, and turn out and knead until smooth. Shape into a roll and chill briefly.

  4. Slice the pastry about one-quarter inch thick. Arrange slices over the bottom of the pan and press with the fingers to cover the bottom. Arrange remaining slices around the sides and press them against the pan. Trim off any pastry that extends over the top and make small gashes with the tip of the knife in the bottom and sides to allow air to escape.

  5. Bake for about thirty-five minutes, until the edges are a golden brown. If the pastry in the bottom of the pan puffs up after baking for ten or fifteen minutes, cut small gashes in it again and press it flat again. Cool in the pan on a rack.

  1. Heat two and one-quarter cups water with the salt to boiling. Add the rice, return to boiling, and cover. Cook over very low heat for about twenty minutes, until the rice is tender and water is absorbed. Cool.

  2. Wash and hull the strawberries. Drain, add sugar, and cook over medium heat, stirring until juice forms. Continue to simmer until the berries are tender.

  3. Soften the gelatin in one-quarter cup water, add to the hot berries, and stir until dissolved. Cool to a syrupy consistency.

  4. Add the rice to the berries and, if more sweetness is desired, add the jam. Cool, then chill the mixture until it is almost set. Turn it into the cooled pastry shell, smooth the top, and chill.

  5. Garnish with the whipped cream, sweetened and flavored to taste with vanilla. If desired, make a lattice top and border with the cream and fill the spaces with strawberries.

Part of