Pastiera di Riso (Rice Tart) Recipe
A delicious traditional Italian dessert, Pastiera di Riso is a rice tart that combines rich flavors of cinnamon, orange zest, and creamy ricotta. With a delicate pastry crust and a filling that’s both fragrant and satisfying, this dessert is perfect for any special occasion or as a delightful treat for family gatherings. Below is the detailed recipe to help you make this exquisite treat, just like the Italian Nonna would!
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 125g |
| All-purpose flour (00) | 315g |
| Eggs | 112g |
| Sugar | 130g |
| Orange zest | 1 |
| Baking powder | 5g |
| Fine salt | 2g |
| Carnaroli rice | 150g |
| Water | 250g |
| Whole milk | 400g |
| Sugar | 150g |
| Cinnamon sticks | 2 |
| Orange peel | 1 |
| Butter | 20g |
| Ricotta cheese | 400g |
| Ground cinnamon | 1g |
| Orange blossom water | 10g |
| Eggs | 115g |
Instructions
Step 1: Prepare the Ricotta Cheese
To start, place the ricotta cheese into a fine mesh strainer or colander over a bowl. Refrigerate it to allow any excess whey to drain off. This step helps ensure the ricotta is firm and not too watery for the filling.
Step 2: Make the Pastry (Pasta Frolla)
Begin by preparing the pastry dough. In a food processor, combine the sifted flour, a pinch of salt, and cold cubed butter. Add the baking powder and the zest of one orange for a citrusy aroma. Pulse until the mixture resembles breadcrumbs.
Add the beaten eggs to the food processor and pulse again to form a dough. Handle the dough as little as possible to keep it cold. Once the dough comes together, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Cook the Rice Filling
While the dough chills, it’s time to prepare the rice filling. In a large saucepan, combine the water, milk, 150g sugar, two cinnamon sticks, and the peel of one orange. Bring this mixture to a boil, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for about 20 minutes, stirring regularly.
After 20 minutes, remove the cinnamon sticks and the orange peel. Stir in the butter and let it melt completely. Add the Carnaroli rice, mixing well to incorporate. Continue to cook the rice mixture on low heat until the rice is fully cooked and the mixture thickens to a creamy consistency. Set aside to cool.
Step 4: Prepare the Filling
Once the rice mixture has cooled, add the ricotta cheese to the pan. Whisk the ricotta into the rice until smooth and fully combined. Add the ground cinnamon and orange blossom water, stirring until evenly distributed. In a separate bowl, beat the eggs (115g), and then slowly fold them into the mixture. Make sure the eggs are fully incorporated to create a smooth, uniform filling. Set the filling aside.
Step 5: Roll Out the Dough
Preheat your oven to 170°C (338°F), ensuring the oven is set to static heat (not fan-assisted). Take the chilled pastry dough from the refrigerator and remove the plastic wrap. On a lightly floured surface, roll out the dough to about 0.5 cm thickness, making sure it’s large enough to fit your tart pan.
Butter and flour a 28 cm round tart pan with 3 cm high sides. Carefully transfer the rolled dough into the pan, pressing it gently into the corners and up the sides. Trim any excess dough and set it aside; this will be used later for the decorative lattice.
Step 6: Fill the Tart Shell
Pour the prepared rice and ricotta filling into the tart shell, spreading it out evenly. Now, use the leftover dough to create the lattice top. Roll the dough into strips and lay them diagonally across the tart, weaving them to form a crisscross pattern. Press the edges of the strips firmly against the crust to secure them.
Step 7: Bake the Pastiera di Riso
Place the tart into the preheated oven and bake at 170°C for approximately 1 hour. The pastry should be golden brown, and the filling should be set. Avoid using a fan-assisted oven, as it can affect the even baking of the tart.
Step 8: Cool and Serve
Once baked, remove the Pastiera di Riso from the oven and allow it to cool completely in the pan. The flavors will deepen as it cools. When ready to serve, slice the tart and enjoy the delicate, sweet flavors of rice, ricotta, cinnamon, and orange.
Tips for the Perfect Pastiera di Riso
- Rice Texture: Use Carnaroli rice for the best texture. It has a creamy, plump consistency that is ideal for the filling.
- Chill the Dough: Don’t skip chilling the dough before rolling it out. This prevents the pastry from becoming too soft and difficult to work with.
- Orange Blossom Water: If you can’t find orange blossom water, you can substitute it with a small amount of orange extract, though the delicate floral note will be slightly different.
- Let It Rest: Like many Italian pastries, this tart improves in flavor the longer it sits. If you have the time, make it the day before and let it rest overnight in the fridge for the best taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 7g |
| Carbohydrates | 48g |
| Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 85mg |
| Fiber | 2g |
| Sugar | 20g |
| Sodium | 150mg |
Final Thoughts
This Pastiera di Riso is a labor of love, but the end result is a dessert that is incredibly rich and rewarding. Its blend of creamy ricotta and aromatic spices, paired with the tender rice filling, makes it a delightful treat for any occasion. Whether served at a festive dinner or enjoyed as a quiet dessert with coffee, this Italian rice tart will bring a touch of tradition and sweetness to your table.
Enjoy making and sharing this delicious treat with your loved ones!
