Getting ready for Easter with an Italian recipe for Pastiera di Riso
Are you already in the Easter mood? Decorating your home with bunnies, eggs, and flowers? We are all going to be stuck at home this year, which gives us time to make a slightly more elaborate cake than usual. Like my own version of an Italian classic Easter recipe: pastiera di riso, an italian rice pudding cake.
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 plenty of time.
My version is more of an easy and quick fix, using 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!
Ingredients for Italian Rice Pudding Cake:
- 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
*affiliate link: this post contains affiliate links, meaning I recommend products I’ve used and may receive a commission if you purchase them too (at no additional cost to you).
- 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).
- 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).
- 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.
- Preheat the oven at 170C (fan modus).
- In a bowl whisk the ricotta (400g), cream (100g), 1 tsp of almond extract, sugar (50g), 1 egg and 1 yolk until well blended.
- Add the cooled down milk rice (remove the tonka bean) and amalgamate with a spoon or spatula.
- Pour the filling into the cake tin filled with pastry.
- Roll out the remaining dough and cut stripes of approximately 2cm. Place them on top of the filling in a criss-cross pattern.
- Bake for 45-50 minutes, until dry in the middle (try with a wooden stick).
- Once it has cooled down, take it out carefully from the tin and sprinkle with icing sugar.
- Serve room temperature or chilled
- Store in the fridge if you have
What are you going to serve on your Easter table? I would love to know, just comment below!
If you are looking for something savory, my herby ricotta bread is the perfect low carb treat for your brunch!