Tuscan rice cake

Description

Very sincere and friendly pie legoe aroma of citrus. A traditional Tuscan dessert that is usually served after a Sunday lunch. p. s. I am sometimes asked what in my photographs conveys the atmosphere, which must meet the conditions of the contest. So I want to mention that to convey the atmosphere of Sunny Tuscany in the midst of our gloomy winter was not easy :) For me, Tuscany is a natural dye, pottery, Chianti, olives and olive oil. After collecting these details, I tried to capture the spirit of Tuscany :)

Ingredients

Milk

1 l
Lemon peel
Figure

300 g
Sugar
Chicken egg

3 piece
Liqueur

1 Tbsp
Flour

300 g
Butter

150 g
Orange zest
Leavening agent

1 tsp
Salt
Powdered sugar

Cooking

Pour the milk into a saucepan, add the lemon zest and bring to a boil.

As soon as starts to boil, stir in rice and cook until tender. I cooked under the lid.

The rice should be soft and sticky. Cooking time depends on rice varieties. Cooked rice remove from heat and add 3 tablespoons of sugar. Let the rice completely cool.

For the dough in the bowl of a food processor, combine flour, 150 g sugar, orange zest, baking powder, salt and butter. Whisk until the state crumbs. You can grind by hand. Then add 1 egg and blend again until the dough start to gather into lumps.

Quickly take the dough with your hands, form a disk, wrap in plastic and refrigerate at least 30 minutes.

Preheat the oven to 170 gr. Shape with a diameter of 26-28 cm (I 26 cm) vystelit baking paper. Yolks of two eggs separate from the whites and add to the rice along with 3 tablespoons of sugar and liqueur. I have a liqueur: http://www.povarenok.ru/recipes/show/56840/

The proteins shake in a solid foam and gently mix with rice.

Roll out the dough according to the diameter of the mold and place the base with bumpers.

On the dough put the filling and smooth the surface.

Bake for 40 minutes. Ready cake cool completely. Sprinkle with powdered sugar.

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