Pastiera di riso – Italian rice pudding cake

Pastiera di riso – Italian rice pudding cake

Are you already in Easter mood? Decorating your home with bunnies, eggs and flowers? We are going to be travelling for Easter, so instead of decorating, I decided to make my own version of an Italian classic Easter recipe: pastiera Napoletana.

The original recipe calls for grano cotto (cooked wheat), a high number of eggs, a huge quantity of sugar, a good amount of ricotta cheese, candied orange zest and so on.

My version is more of an easy and quick fix, with ingredients that are widely available and a preparation that won’t have you go crazy. My pastiera di riso, alias rice pudding pastry cake, is perfect for your Easter Brunch and many other occasions. Serve at room temperature or cold from the fridge and let me know how you enjoyed it in the comments below!


Rice Pudding Tarte
My Version of an Italian Classic Easter Recipe

Making a butter sugar pastry dough in hot and humid Singapore was quite challenging… Putting the dough in the fridge for 30 minutes helps, so keep that in mind if you have the same problem.

With this recipe I am taking part in another inspiring Blogger Event: Ideas for your Easter Table – check the recipes of my talented friends below! There is plenty of choices to make a beautiful feast this Easter! Savoury Buns, Carrots Energy Balls, Cake Pops, Muffins, Bread Bunnies, Easy Almonds Cake, Carrot Cake and a beautiful Spring Sandwich Cake! Just keep on reading, or if you are too curious and can’t wait, simply scroll until you find the pictures of all those amazing creations and click on the link to land to the recipes.


Delicate Easter cake
Recipe for an Italian pastry cake with rice pudding

Ingredients:

  • 200g rice (Arborio, for rice pudding) *
  • 500ml milk of your choice
  • 1 tonka bean (substitute with vanilla or cinnamon if you prefer)
  • 500g flour
  • 5 eggs
  • 150g sugar
  • 50g palm sugar (or brown sugar)
  • 200g butter, cold
  • 400g ricotta
  • 100ml cream
  • 1tsp almond extract (or lemon zest or any other flavouring of your choice)
  • 1 pinch of grounded cinnamon
  • icing sugar to decorate
Get your rice at Reishunger and enjoy 10% discount with the code REISLAURA10

*affiliate link: this post contains affiliate links, meaning I recommend products I’ve used and may receive a commision if you purchase them too (at no additional cost to you).


Recipe for pastiera
Italian classic made easy

Instructions:

  1. Start by cooking the rice (200g): put it in a pan with the milk (500ml) and the tonka bean and let it come to a boil. Turn the heat down and let it simmer until it has absorbed almost all the milk, but is still creamy. Remember to mix it frequently and to keep an eye on it. Let it cool down completely (you can spread it out on a plate to make it quicker).
  2. Prepare the dough by kneading together (with a machine if you like) the flour (500g), eggs (3), sugars (100g+50) an butter (200g in cubes).
  3. Line a quiche baking form (or a regular round cake tin) with baking paper and place the dough in it. You can roll it out with a rolling pin, or simply use your hands to flatten out half of the dough on the bottom of the tin, 1/4 of it on the sides. Keep 1/4 of the dough aside (in the fridge) for the topping.
  4. Preheat the oven at 170C (fan modus).
  5. In a bowl whisk the ricotta (400g), cream (100g), 1 tsp of almond extract, sugar (50g), 1 egg and 1 yolk until well blended.
  6. Add the cooled down milk rice (remove the tonka bean) and amalgamate with a spoon or spatula.
  7. Pour the filling into the cake tin filled with pastry.
  8. Roll out the remaining dough and cut stripes of approximately 2cm. Place them on top of the filling in a criss-cross pattern.
  9. Bake for 45-50 minutes, until dry in the middle (try with a wooden stick).
  10. Once it has cooled down, take it out carefully from the tin and sprinkle with icing sugar.
  11. Serve room temperature or chilled
  12. Store in the fridge if you have left overs.
  13. Enjoy!

Recipe for Italian pastry
Perfect pastry cake for your Easter Table

Before I share the recipe of my Italian rice pudding pastry as a print out with you, let’s have a closer look at the amazing recipes my friends Bloggers are sharing with us to make an incredible Easter spread.


Pastiera di riso – Italian rice pudding cake

Prep Time: 1 hour, 20 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 5 minutes

Category: Cakes

Cuisine: Italian

24

Recipe for pastiera di riso

The perfect pastry for your Easter Table

Ingredients

  • 200g rice (Arborio, for rice pudding) *
  • 500ml milk of your choice
  • 1 tonka bean (substitute with vanilla or cinnamon if you prefer)
  • 500g flour
  • 5 eggs
  • 150g sugar
  • 50g palm sugar (or brown sugar)
  • 200g butter, cold
  • 400g ricotta
  • 100ml cream
  • 1tsp almond extract (or lemon zest or any other flavouring of your choice)
  • 1 pinch of grounded cinnamon
  • icing sugar to decorate

Instructions

  1. Start by cooking the rice (200g): put it in a pan with the milk (500ml) and the tonka bean and let it come to a boil. Turn the heat down and let it simmer until it has absorbed almost all the milk, but is still creamy. Remember to mix it frequently and to keep an eye on it. Let it cool down completely (you can spread it out on a plate to make it quicker).
  2. Prepare the dough by kneading together (with a machine if you like) the flour (500g), eggs (3), sugars (100g+50) an butter (200g in cubes).
  3. Line a quiche baking form (or a regular round cake tin) with baking paper and place the dough in it. You can roll it out with a rolling pin, or simply use your hands to flatten out half of the dough on the bottom of the tin, 1/4 of it on the sides. Keep 1/4 of the dough aside (in the fridge) for the topping.
  4. Preheat the oven at 170C (fan modus).
  5. In a bowl whisk the ricotta (400g), cream (100g), 1 tsp of almond extract, sugar (50g), 1 egg and 1 yolk until well blended.
  6. Add the cooled down milk rice (remove the tonka bean) and amalgamate with a spoon or spatula.
  7. Pour the filling into the cake tin filled with pastry.
  8. Roll out the remaining dough and cut stripes of approximately 2cm. Place them on top of the filling in a criss-cross pattern.
  9. Bake for 45-50 minutes, until dry in the middle (try with a wooden stick).
  10. Once it has cooled down, take it out carefully from the tin and sprinkle with icing sugar.
  11. Serve room temperature or chilled
  12. Store in the fridge if you have leftovers.
  13. Enjoy!

www.thecookingglobetrotter.com

https://thecookingglobetrotter.com/pastiera-di-riso-italian-rice-pudding-cake/

Easy recipe for easter cake
Recipe for rice pastry

What are you going to serve on your Easter table? I would love to know, just comment below!

If you are looking for something savoury, my herby ricotta bread is the perfect low carb treat for your brunch!

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
Come with me on a culinary journey around the world!

Find me on: Web | Facebook

12 Comments

  1. 7. April 2019 / 3:07 pm

    Liebe Laura,

    ich liebe Milchreis, als Torte habe ich ihn allerdings noch nicht gegessen. Liebe Dank für diese tolle Idee. Liebe Grüße Iris

    • Laura
      Author
      7. April 2019 / 3:21 pm

      Danke liebe Iris! Ich habe es auch das erste mal gemacht und das Original Rezept ein wenig abgeändert, da ich es nicht zu üppig oder süß wollte. Das ergebnis war sehr gut!
      Schönen Sonntag!

  2. 7. April 2019 / 4:26 pm

    Liebe Laura,
    der sieht wirklich super lecker aus! Ich liebe Milchreiskuchen und deine Version trifft genau meinen Geschmack! Oh je, jetzt hab ich ganz schlimmes Hunger aus Kuchen 😍
    Liebe Grüße,
    Heike

    • Laura
      Author
      7. April 2019 / 7:17 pm

      Danke dir liebe Heike! Ich habe das Original schon abgewandelt und mein Rezept hat weniger Zucker, ist also fast gesund 😜

  3. 7. April 2019 / 7:00 pm

    Wow Laura,
    das ist ein richtiges Träumchen! Das sollte ich unbedingt einmal ausprobieren… Ich wünsche dir einen sonnigen Sonntag, Juliane

    • Laura
      Author
      7. April 2019 / 7:18 pm

      Danke Juliane, wie lieb von dir! Lass es dir schmecken!
      Schönen Sonntag dir auch,
      Laura

  4. 8. April 2019 / 2:07 am

    Liebe Laura,
    Milchreiskuchen habe ich noch nie gegessen, aber von deinem würde ich sofort ein Stück nehmen. Sieht sehr sehr lecker aus.
    Vielen Dank für deinen tollen Beitrag zum Blogevent.
    Liebe Grüße,
    Kathrina

    • Laura
      Author
      8. April 2019 / 12:29 pm

      Danke dir liebe Kathrina! Ich hebe ein stuck für dich auf!

  5. 8. April 2019 / 3:41 am

    Liebe Laura,
    deine Bilder finde ich wirklich klasse, aber noch viel interessanter finde ich es eine echter italienische Osterspezialität zu sehen. Super interessant. Wie feiert ihr in Italien Ostern?
    Ganz liebe Grüße
    Rebekka

    • Laura
      Author
      8. April 2019 / 12:27 pm

      Danke dir Rebekka! In Italien wird sehr unterschiedlich gefeiert, je nach Region. Wir essen normal Lamm mit Kartoffeln und Blatt Gemüse. Als Nachspeise gibt es dann Colomba, das ähnlich ist wie Panettone, aber als Taube geformt. Und für die Kinder gibt es mehr oder weniger großen Schokolade Eier, die eine Überraschung verbergen und die nur am Oster Sonntag geöffnet werden.
      Was habt ihr für Traditionen?
      LG
      Laura

    • Laura
      Author
      15. April 2019 / 1:41 am

      Danke dir Liebe Caroline!

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