Beneventan Rice Cake.
Creamy, fragrant, delicious.
The Beneventan Rice Cake is a very fragrant, creamy, and delicious dessert typical of the Campanian city of Benevento, a very tasty dessert that is mainly prepared in winter, during the holidays, or for Easter. Simple to prepare, it is uniquely delicious and wins over at the first bite 😊
Also try:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Shortcrust Pastry Ingredients:
- 2 3/4 cups all-purpose flour
- 5 oz butter (at room temperature)
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- grated zest of 1 untreated lemon
- 1 pinch salt
- 4 2/3 oz Carnaroli rice
- 2 1/3 cups fresh whole milk
- 3 eggs
- 10 1/2 oz ricotta cheese (preferably sheep's milk)
- 1 oz butter
- 1 1/4 cups sugar
- 1 tbsp vanilla essence
- 1 shot Strega liqueur
- grated zest of 1 untreated lemon
- 1 pinch salt
- 3 1/2 oz candied fruit, diced
Tools
- 1 Saucepan
- 2 Bowls
- 1 Worktop
- 1 Rolling Pin
- 1 Wooden Spoon
- 1 Spatula
- 1 Tart Pan
- 1 Oven
Steps
Mix the sugar with the sifted flour.
Make a well in the center on a worktop, place the diced butter in the center, and start kneading with your fingers until a crumbly mixture forms. At this point, add the egg and yolk, the grated lemon zest, and a pinch of salt, knead quickly with your fingertips and then with your hands until a smooth, homogeneous dough forms.
Form a ball and place it in a clean cloth or plastic wrap in the fridge until ready to use.
Place the milk in a large saucepan over the heat, bring it to a boil, as soon as it boils, add the rice, a good pinch of salt, and cook on very low heat for the time indicated on the package, stirring often.
At the end of cooking, add the butter and the grated lemon zest, mix well and let it cool.
Once the rice is cold, beat the eggs lightly with an electric mixer; they should not rise or become foamy, just beaten.
In a bowl, mix the ricotta with the sugar, add the liqueur, the beaten eggs, and the vanilla essence, mix.
Add the ricotta mixture to the rice, mix with a spatula, also add the diced candied fruit (you can omit them), combine everything with the spatula.
Preheat the oven to 356°F.
Butter a 9.4-inch tart pan.
Set aside a piece of pastry and roll out the remaining on a lightly floured worktop into a thin sheet.
Line the tart pan with the pastry, including the edges, cut off the excess.
Fill with the rice filling, level it with a spatula.
Roll out the remaining pastry and cut into strips.
Decorate by placing the strips in a lattice pattern (as you do for a pie).
Bake the rice cake on the middle-low shelf of the oven at 356°F for about 40 minutes, it should brown, check it and if necessary, let it bake a few more minutes.
Remove from the oven and let it cool in the pan.
Once it is completely cold, dust with powdered sugar. Serve.
It’s even better the next day.
Let’s prepare the shortcrust pastry:
Place the flour, a pinch of salt, and the sugar in the Thermomix bowl 3 seconds/speed 3.
Add the butter 10 sec/speed 3.
Add the egg and yolk and the grated lemon zest 20 seconds/speed 5.
Remove the dough from the bowl, on a worktop knead it slightly until forming a ball and place it in a clean cloth or plastic wrap in the fridge until ready to use.
Place the milk in a large saucepan over the heat, bring it to a boil, as soon as it boils, add the rice, a good pinch of salt, and cook on very low heat for the time indicated on the package, stirring often.
At the end of cooking, add the butter and the grated lemon zest, mix well with a wooden spoon and let it cool.
Once the rice is cold, place the eggs in the clean Thermomix bowl 30 sec/speed 3, remove them from the bowl and set aside.
Without washing the bowl, add the ricotta with the sugar 20 sec/speed 2. Add the eggs, liqueur, and vanilla essence 20 sec/speed 2.
Turn off the Thermomix and add the ricotta mixture to the rice, mix with a spatula, if you like, also add the diced candied fruit, combine everything with the spatula.
Preheat the oven to 356°F.
Butter a 9.4-inch tart pan.
Set aside a piece of pastry and roll out the remaining on a lightly floured worktop into a thin sheet.
Line the tart pan with the pastry, including the edges, cut off the excess.
Fill with the rice filling, level it with a spatula.
Roll out the remaining pastry and cut into strips.
Decorate by placing the strips in a lattice pattern (as you do for a pie).
Bake the rice cake on the middle-low shelf of the oven at 356°F for about 40 minutes, it should brown, check it and if necessary, let it bake a few more minutes.
Remove from the oven and let it cool in the pan.
Once it is completely cold, dust with powdered sugar. Serve.
It’s even better the next day.
Also try my mom’s rice cake, find the recipe CLICKING HERE.
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