A traditional recipe, which in every region of Italy has its own variant: this is the rice cake which is prepared in some areas of the Campania as Carnival cake and is based on shortcrust pastry, eggs and ricotta. Other preparations include almonds, lemon peel, cinnamon, candied citron or the addition of alanice liqueur. Many ingredients, for a sweet that is always greedy!
- 250 g of shortcrust pastry
- 130 g of rice
- 120 g of milk
- 125 g of sugar
- 130 g of cottage cheese
- 1 egg
- a vanilla bean
- powdered sugar
How to prepare: Rice cake
There rice cake it’s a sweet very particular that is prepared in different parts of Italy and each region has its own traditional recipe. A popular one, for example, is the Emilian rice cake, which includes among the ingredients almonds, candied citron and lemon zest or, again, amaretti.
What we propose, however, is the recipe for the rice cake that is traditionally prepared for Carnival parties in some areas of the Campania and, in others, it is called pastiera of rice or rice tarte. The filling of this rice cake is cooked with eggs and ricotta and is enclosed by a crunchy shortcrust pastry. You can make this Carnival cake even tastier by adding raisins and pine nuts.
The Carnival sweets of our tradition are numerous, from chiacchiere to zeppole, from castagnole to strauben: discover with us recipes for all tastes!
OTHER TASTY RECIPES: Fried Tagliatelle, Pignoccata, Frìtole
- Preparation time
- 30 min
- Cooking time
1h and 5 min – 1h and 15 min
- Resting place
- Rest time
How to prepare: Rice cake
To make the rice cake, prepare the shortcrust pastry, following the doses and procedure of the basic recipe, and let it rest in the fridge for at least 1 hour.
Cook the rice in plenty of boiling water. The rice should cook completely and, when ready, pass it under cold running water to stop cooking. Transfer it to a colander so that it loses all excess water.
In a saucepan, boil the milk and pour it with the rice and vanilla. Let it all cool down.
In a bowl, combine the sugar, ricotta and egg. Work with the electric whisk until the mixture is creamy.
When the rice is cold, add it to the egg and ricotta mixture.
Roll out about 2/3 of the shortcrust pastry and line a springform pan of about 20/22 cm in diameter.
Pour all the rice filling into the mold, leveling it, but without pressing it. Close the cake with the remaining pastry. Bake in the oven at 180 degrees for about 50-60 minutes.
Let the rice cake cool on a wire rack and, when cold, serve with the icing sugar.