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


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