Toscana
TORTA DI RISO
(Rice Pie)

Serves 4: 9 oz. Originario or Balilla rice 7 oz. sugar 4 oz. candied citrus rind 2 oz. butter 2 oz. peeled pistachios 2 oz. pine nuts oil 5 nuts 4 eggs 4 C. milk 1 tsp vanilla extract rind of 1 lemon Preheat the oven to 350° Heat the milk with the sugar and the vanilla extract in a large saucepan. Bring to a boil and add the rice. Cool. In the meantime, chop the candied fruit and peel the nuts. Beat the eggs and mix into the still-tepid rice with the candied and dried fruit. Add fine threads of lemon rind. Mix well. Butter the inside of a rice form or 25-cm. cake pan. Pour in the rice mixture, pounding the sides of the pan the fill any air pockets. Bake for approximately half an hour in the oven. Cool and tip out onto a serving platter. Main Page Other recipes..

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