🫶 Mini Rice Pastiere with Chocolate Cream
Easy, creamy version perfect for Easter
The mini rice pastiere with chocolate cream are a decadent and original variation of the classic pastiera. I make them when I want a more practical, quick-to-serve and even creamier Easter dessert.
Instead of the traditional wheat I use rice cooked in milk, which makes the filling delicate and fragrant. I also add melted chocolate for an irresistible touch.
They are perfect:
for Easter lunch
for buffets and single-portion desserts
or to give as a gift
Try these other pastiera recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- 5 tbsp sugar
- 1 egg
- 3/4 cup milk
- 1/2 cup rice
- 1/3 cup rice
- 6 tbsp sugar
- 2 tsp butter
- 7 oz ricotta
- ground cinnamon
- orange blossom extract
- vanilla (extract)
- 3 oz dark chocolate
Steps
👩🍳 Preparation video HERE.
-
Prepare the rice
Place in a small saucepan:
rice
milk
water
Add:
orange and lemon zest
Add:
sugar
cinnamon
orange blossom
vanilla
Stir and cook for about 20 minutes, stirring occasionally.
At the end add the butter and let cool completely.
Prepare the shortcrust
First, place the flour, sugar, egg and butter in a bowl.
Quickly knead until you obtain a homogeneous dough.
Wrap it in plastic wrap and refrigerate for about 30 minutes.
Prepare the filling
When the rice is cold add the ricotta and the egg.
Add extra flavorings to taste and mix well.
Melt the dark chocolate and add it to the mixture.
Combine until you obtain a smooth, fragrant cream.
Shape the pastiera
Take the shortcrust out of the fridge and roll it out with a little flour.
Cut out circles and place them in the molds, pressing them in well.
Prick the base with a fork.
Fill with the rice and chocolate filling.
With the remaining shortcrust cut strips.
Place them on top to create the classic pastiera lattice decoration.
Baking
Bake in the oven at 356°F for about 30 minutes.
Let cool completely before serving.
-
✨ Result
You will get a creamy, fragrant and super indulgent chocolate rice pastiera, perfect for a more modern and irresistible version of the Easter dessert.
Storage:
Store covered in the refrigerator for up to 3 days
Freezable for up to 1 month
👉 Tip: let it sit at room temperature for 20 minutes before serving.
FAQ (Questions & Answers)
Can I use only milk for the rice?Yes, it will become even creamier.
Can I prepare it the day before?Yes, it tastes even better the next day.
