You can make Emilian rice cake with just a handful of ingredients: more tender than a pudding, they'll fight over it
This rice cake embodies the flavors of Emilian tradition and is a delicious way to use rice creatively: its incredible texture will make you fall in love.
With a handful of rice and a few other ingredients, you can solve the dilemma of what Sunday dessert to make, prepare a cake unlike any other, and enjoy a traditional delicacy.
It's also a great way to recycle those leftovers you have in the pantry: make everyone happy with little.
Today we're making Sunday dessert like this: it's so inviting that it'll be gone in a flash.
What are you waiting for? Let's get to work and make this incredibly easy dessert together: no leavening required, just mix everything in one bowl, pour into the pan, and bake. The aroma is unmistakable, sweet and festive, reminiscent of grandmothers' pastries for its authenticity and simplicity. Some people even eat this cake warm, fresh from the oven, or even lukewarm, accompanied by a custard or pastry cream: you can experiment and enjoy a moment of magical delicacy!
- Ingredients
- 200g Arborio or Carnaroli rice One litre of milk
- 100g butter One sachet of vanilla
- 150g granulated sugar
- 3 eggs
- 70g raisins
- 50g pine nuts Grated zest of a lemon Grated zest of an orange Almond flakes to taste Icing sugar to taste
Preparation of the Emilian rice cake
To make this recipe, start by rinsing the rice under cold water to remove excess starch, then pour in the milk in a large saucepan. Bring to a slow boil, and when you see the first bubbles appear, add the rice and stir well. Reduce the heat and simmer for about 20-25 minutes, stirring occasionally, until the rice has softened and completely absorbed the milk, becoming practically creamy.
While the rice is cooking, prepare the remaining ingredients: in a bowl, whisk the eggs with the sugar, vanilla, lemon zest, and orange zest until fluffy and fluffy. Once the rice is cooked, remove it from the heat and let it cool slightly, then add the egg mixture and mix well. Melt the butter, being careful not to burn it, and pour it into the bowl with the other ingredients, mixing until smooth. Soak the raisins in cold water for about ten minutes, then drain and add them to the cake batter along with the pine nuts, stirring until evenly distributed.
Preheat the oven to 180°C (350°F), then butter and flour a 24-cm (9.5-inch) cake pan. Pour the rice mixture into the pan, smoothing the surface with a spatula. Bake for about 40-45 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Once cooked, remove the rice cake from the oven and let it cool completely. Then, garnish with flaked almonds and dust the top with powdered sugar. Enjoy!
