Bellissima Italia! This is the austrian version of italian easter rice cake with ricotta.
Ingredients (for a small springform pan)
160 g powder
60 g butter
80 g sugar
2 eggs
Ingredients for the filling:
150 g risotto rice
600 ml of milk
1 vanilla bean
100 g sugar
juice of 2 lemons
120 g ricotta
Preparation:
For the short pastry: knead the cold butter (in pieces) with the sugar and the eggs. Line the springform pan with the knead dough and put it the fridge to cool down.
Scrap the vanilla mark. Heat the milk with the sugar and the vanilla mark in a pot. Add the rice and cook it with medium heat for about 20 minutes. Remove the milk rice from heat. Squeeze the lemons. Mix the lemon juice with ricotta and add it to the milk rice. Fill it in the springform and bake the italian rice cake for 35 – 40 minutes at 175° degrees.
.s. cookingCatrin
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