Kitchen Stories: Rice Cake

Rice Cake or Torta di Riso in Italian. Cake particularly popular with many variations.
Traditional sweet which belongs to the cuisine of Bologna and its roots go to 17th century, interwoven with folk, religious celebrations and festivals, during which all the houses were open to neighbors and visitors, which greeted and offered this sweet cake. Cut into small pieces in a diamond shape and offered with toothpick.
A cake for all seasons for healthy breakfast or snack.
Yours!

work: 30′

time: 1h:20′

easy:

Ingredients (8 servings)

1 lt fresh milk
200g Arborio rice
200g sugar
100g butter
3 eggs
60g flour
2 tsp corn flour
2 tsp baking powder
½ tsp salt
1 lemon zest
icing sugar for dusting

In a bowl sift the flour, the baking powder, cornflour and salt. Leave it aside for later.
In large nonstick skillet, add the milk, half the sugar and butter and bring to a boil over medium heat. When milk starts boiling add the rice. Mix gently.

Allow the rice to boil for ~20 minutes, stirring from time to time, to be cooked and absorb the milk. Do not let it dry out, it should stay quite watery. If needed add 100 grams of milk.
Remove from heat and allow to cool.

We separate the yolks from the whites. Beat the egg whites into meringue.

In another bowl whisk the egg yolks with the remaining sugar…

…and add the mixture of flour portionwise.

Pour the mixture of egg and flour. Mix well to homogenize incredients. Add the zest of lemon.

Finally add the meringue and mix from bottom to top to be incorporated in the mixture of milk.

Pour the mixture into the prepared form Ø24 (Ø10 inches), with removable base, and bake in a preheated oven at 180°C (356°F, Gas 4.2) for ~45'-50' until risen and golden brown. If the surface gets quickly color, cover with foil.
Remove the form from the oven and let it cool enough onto wire rack. Take it out of the form and sprinkle with icing sugar.