Pasticciotti with Rice Cream

The rice cream pasticciotti are an interesting variation of the classic pasticciotti from Lecce. In this version, the creamy filling is made with a rice cream instead of the more usual pastry cream. Here’s how to proceed.

Ingredients

For the shortcrust pastry:

• 300 g of all-purpose flour
• 150 g of cold butter
• 120 g of sugar
• 1 whole egg
• 1 egg yolk
• Grated zest of 1 lemon
• A pinch of salt

For the rice cream:

• 500 ml of whole milk
• 100 g of dessert rice
• 100 g of sugar
• 1 vanilla pod or 1 sachet of vanilla sugar
• Grated zest of 1 lemon
• 2 egg yolks

For the finishing touch:

• 1 beaten egg for brushing
• Powdered sugar (optional)

Preparation

1. Start with the shortcrust pastry: mix the flour with the sugar and a pinch of salt in a large bowl. Add the cold butter cut into cubes and work with your fingertips until the mixture becomes sandy.
2. Add the whole egg, egg yolk, and grated lemon zest. Knead quickly to obtain a smooth dough, form it into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
3. For the rice cream: heat the milk in a saucepan with the split vanilla pod and lemon zest until it is almost boiling. Pour in the rice and cook over low heat for 30-40 minutes, stirring occasionally, until the rice has absorbed almost all the milk and becomes creamy.
4. Remove the vanilla and lemon zest, add the sugar and mix well. Let the cream cool down and then incorporate the beaten egg yolks, stirring quickly so they don’t curdle.
5. Roll out the shortcrust pastry into a sheet about 4 mm thick and line the buttered pasticciotti molds with it.
6. Fill them with the rice cream and cover with a second layer of shortcrust pastry, pressing the edges well to seal.
7. Brush the pasticciotti with the beaten egg and bake in a preheated oven at 180 °C for about 20-25 minutes, until golden brown.
8. Let them cool completely before dusting with powdered sugar, if desired.

Curiosity

Pasticciotti are a typical dessert from Puglia, originating in the area around Lecce. They are typically filled with pastry cream and sour cherries, but this version with rice cream is a delicious alternative that draws inspiration from traditional flavors and the soft texture that characterizes this dessert.

As a wine suggestion, a lightly fruity sweet wine could be an excellent companion for these pasticciotti, enhancing their sweetness without overpowering it.