Rice Tart

The rice tart is a traditional dessert, specifically a variant of the tart incorporating rice as a distinctive element. Here I present you with a version of the recipe with an Italian twist.

Ingredients

• 300 g of shortcrust pastry (ready-made or prepared from scratch)
• 150 g of Arborio or Carnaroli rice
• 750 ml of milk
• Grated zest of 1 lemon
• 1 vanilla pod or 1 teaspoon of vanilla extract
• 100 g of sugar
• 2 whole eggs
• 50 g of finely chopped almonds
• Icing sugar (for decoration)

Preparation

1. Begin by preparing the rice cream. In a large pot, bring the milk to a boil with the vanilla and lemon zest.
2. Add the rice and let it cook over low heat, stirring frequently until the rice is soft and all the milk is absorbed, which could take about 18-20 minutes.
3. Remove the rice from the heat, take out the vanilla pod, and add the sugar, mixing well. Allow the mixture to cool completely.
4. In the meantime, roll out the shortcrust pastry and line a tart pan, previously buttered and floured, leaving a slightly higher edge.
5. Preheat the oven to 180 °C (356 °F).
6. Once the rice is cold, add the eggs a little at a time, mixing thoroughly after each addition, and the chopped almonds.
7. Pour the rice mixture onto the pastry base.
8. Bake for about 40-45 minutes or until the tart’s surface is golden and the pastry is cooked.
9. Let the rice tart cool before dusting it with icing sugar.

Curiosity

This tart is perfect for afternoon tea or as a dessert at the end of a meal. The rice tart is particularly appreciated in some Italian regions where it is prepared especially during the holidays or for special occasions. If you want, for an even more gourmet touch, you can add candied fruit or raisins previously soaked in rum.