The rice cake it is a traditional dessert from eastern Tuscany. It’s delicious, simple, cheap and within everyone’s reach. Today we see the recipe Piero, who shared it on social media. The result is guaranteed as long as the instructions are scrupulously followed. The characteristic of its goodness lies in the fact that the rice cooks for a long time covered in milk, remaining soft and delicate. You can prepare it for your loved ones or when you have guests, or take it as a gift when you are invited to a friend’s house. It will always be appreciated. Even kids go crazy for it. All you have to do is try.
Rice cake
Ingredients x 8
- original variety rice 200 g
- whole milk 400 ml
- sugar 180 g
- eggs 1
- butter 40 g
- flour 2 tbsp
- vanillin 1 sachet
- orange liqueur 2 tbsp
- 1\2 orange zest
- cinnamon powder
- baking powder for desserts 1\2 sachet
Preparation
The first fundamental rule for preparing the rice cake is to use Original rice. Boil the rice in lightly salted water for 12 minutes starting from the boil. Drain and let cool turning on the running water. In a bowl, mix the eggs and sugar with the whisk very quickly, there is no need to whip. United the softened butter, half the grated orange zest, the liqueur, the flour, the vanillin and the baking powder. Mix again with the whisk and until the butter has melted and well blended with all the ingredients. Finally, add the well-drained rice and milk.
Also add a teaspoon of cinnamon which suits us very well. Mix and finally pour into the mold lined with baking paper or well buttered and floured. Since the whole thing is very liquid, make sure to distribute evenly the rice which remains covered by the milk on the baking tray. Cook in a static oven 180 degrees for 60 minutes, in the center of the oven. Turn off but leave to cool and dry in the oven ajar for another 20 minutes. The cake is good after a few hours, at best the day after. Just before serving, dust it with icing sugar. Your rice cake ready.
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