Rice Cake
by Editorial Staff
If you like homemade cakes, then I offer you one very interesting option for your recipe box. You won’t surprise anyone with sweet milk porridge with rice, but what if you make a pie? Try it!
Cook: 1 hour 30 mins
Servings: 6-8
Ingredients
- Flour – 1.5 Cups
- Sugar – 1 Cup (+ 1/4 cup per dough)
- Baking powder – 1 teaspoon
- Salt – 1 Pinch
- Butter – 150 Grams
- Water – 3 Teaspoons
- Egg – 8 Pieces (1 in the dough, the rest in the filling)
- Rice – 3/4 Cup
- Milk – 3 Glasses
- Lemon – 1 Piece
- Ricotta – 200 Grams
Directions
- The first step is to make the dough. In a deep bowl, send the sifted flour, sugar, a pinch of salt and baking powder. Stir dry ingredients and add cold butter.
- Grind everything into a uniform crumb. Whisk in 1 egg and add ice water.
- Knead to a homogeneous dough.
- Roll it into a ball and refrigerate for half an hour.
- Pour milk into a saucepan (can be diluted with water) and add rice. After boiling, add a pinch of salt and cook over low heat until tender.
- To prepare the filling, combine the eggs with the sugar and beat until smooth. For flavor, you can add vanilla extract.
- Place the ricotta in a bowl.
- And add the rice after cooling it down. Stir.
- Preheat oven to 180 degrees. Take the dough out of the refrigerator and roll it out quite thinly.
- Place in a heatproof dish.
- Pour the filling into the mold, send to the oven.
- Bake the rice cake for about an hour until golden brown. After it, cool it a little, sprinkle it with powdered sugar – and you can try what happened
Bon Appetit!
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