Torta di riso dolce

GialloZafferano’s selected sweet torta di riso encloses a creamy rice-and-custard filling in pastry. Two flours form its crust, while vanilla and citrus scent the rice inside.

Cold butter mixes with cane sugar, lemon and orange zest, salt and a whole egg before type-00 and rice flours form the pastry. The dough chills until firm enough to roll.

Arborio rice cooks in milk with cane sugar, vanilla and citrus peel until thick. The pod and peel are removed, and the rice mixture cools while a separate vanilla custard is made.

Egg yolks, cane sugar, salt and cornstarch thicken the custard milk after its vanilla pod is removed. Custard and rice combine inside a pastry base and sides, then another pastry disk closes the top.

The sealed surface is pricked before baking, and powdered sugar finishes the cooled cake. Candied fruit or raisins are optional additions to the rice filling; the cake is also suggested for breakfast or alongside tea.