If you love traditional desserts and tarts but want to try something different, the rice pastiera is the perfect choice! This Easter dessert combines the creaminess of rice with custard, creating a soft and enveloping texture that wins you over at first taste.
It’s a variant of the classic Neapolitan pastiera, ideal for those who prefer a more delicate filling, without giving up the authentic aroma and flavor of the celebrations.
Preparing the creamy rice pastiera is simple and within everyone’s reach. The secret lies in cooking the rice in milk, which makes it soft and perfectly blended with the rest of the ingredients. The cream and citrus peels give this dessert an irresistible aroma, while the crispy shortcrust pastry encases the filling in a golden and fragrant shell.
This Neapolitan rice pastiera is a perfect tart for Easter lunch or a special snack. It can be prepared in advance, keeping its goodness and fragrance intact. Moreover, it is a fantastic alternative for those looking for a wheat-free version, without losing the authentic taste of a sweet that carries history and tradition.
Follow the steps to make an easy and delicious rice pastiera, perfect to share with friends and family!
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 2 1/2 cups milk
- 3/8 cup sugar
- 3/4 cup rice
- Grated zest of one orange
- Grated zest of one lemon
- a pat of butter
- a pinch of salt
- 2 egg yolks
- 3/8 cup sugar
- 3 tbsps potato starch
- 1 cup milk
- lemon zest
- 2 1/2 cups flour
- orange zest
- 3 1/2 oz butter
- 2 eggs
- 3/8 cup sugar
Tools
- oven electrolux
- stainless steel pots
Steps
Here is the procedure:
Start by making the shortcrust pastry that will need to rest in the fridge: combine the butter with the orange zest and mix.
Add the eggs and mix
Then add the flour and knead quickly.
Form a dough ball and wrap it in a sheet of cling film.
Keep in the fridge for 30 minutes.
Meanwhile, prepare the cream: whip the egg yolks with sugar until you get a light and foamy consistency
Add the potato starch and mix well avoiding lumps.
In a saucepan, heat the milk with the lemon zest
Once hot, pour half into the egg mixture and mix.
Bring everything back to the heat and stir. The cream will be ready when it thickens.
Cover the cream with cling film in contact and let cool.
While the cream cools, put a saucepan with milk and sugar on the heat.
Stir to dissolve the sugar and add the citrus peels.
When the milk is hot, add the rice and a pinch of salt.
Cook for about 20/25 minutes on low heat, stirring often.
Once cooked, turn off and add the pat of butter. Let cool.
Take the shortcrust pastry from the fridge and roll it out
Place it on a buttered and floured tart pan and trim the edges.
Prick the bottom with a fork.
In a bowl, combine the custard with the rice cream and mix well
Pour the filling, leveling the surface.
Roll out the remaining shortcrust pastry and cut strips long enough to cover the tart.
Wet the edges with some water to make the pastry strips adhere well.
Bake in the oven at 350°F for 35 minutes.
Enjoy your meal!😊
