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Rice Tart

  • 1 hour and 40 minutes
  • Medium
  • Bread, focaccia, pizzas
Toscana

Ingredients: Per 6 servings

  • 7 eggs
  • 1 lb Rice
  • 7 oz cheese, grated
  • 3 ½ oz butter
  • 1 lb milk
  • 1 pinch salt and pepper
  • all-purpose flour

Preparation:

Boil the rice until “al dente” and in a casserole beat the whole eggs, and then add the Grana or grated Pecorino, the melted butter, rice, pepper and salt to taste. Separately, using flour and water, prepare a very thin sheet of pastry which abundantly overlaps the rim of the oven pan. Add the cold milk to the rice mixture, grease the oven pan, line it with the pastry and pour in the rice to a depth of 1,2 inches. Fold over the excess pastry to create a curl all the way round and drizzle with a little extra-virgin olive oil. Bake in a very hot oven at 480° lowering to 400° after 15 minutes for a further 45 mins, taking care the tart does not become too dark or dry. Serve warm cut into rhombuses.