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Rice Pastiera Recipe of of 06-04-2017 [Updated on 06-04-2017]
There pastiera of rice is a variant of the classic Neapolitan pastiera where wheat is replaced by rice. There remains a delicious shortcrust pastry shell which, in this case, I made with corn and rice flour to create a gluten-free dessert which harmonizes with the soft filling.
The rice pastiera recipe, rather than Neapolitan, is typical of the Sannio area and after a search among my sources I tried this recipe which obviously is not proposed as the original but a valid alternative to a dessert that is a cornerstone of Easter for us Campania.
Well girls that's all for today, in the next few days I will give you other delicious ideas to make your Easter lunch the best but for now, if you want, try your hand at this delicious rice cake.
Basins and good day: *
How to make the pastiera of rice
Put the cornmeal with the butter in a bowl and work until you get a cream then add the sugar, egg, lemon peel and baking soda. Finally, add the rice flour and knead until a homogeneous mixture is obtained. Once you have a homogeneous mixture, wrap it in cling film and keep it in the fridge for at least an hour.
Meanwhile, heat the butter, 100 grams of sugar, the wildflower water and the lemon peel in a saucepan.
As soon as it is hot, add the rice and stir.
Let it cook for 30 minutes or until everything thickens and let it cool.
Meanwhile, sift the ricotta and mix it with the sugar.
Now add the eggs and mix.
At this point, add the rice cream, without the lemon peels, the vanilla and the cinnamon.
Mix well to obtain a homogeneous cream.
Take the dough back and roll it out to a thickness of 3 mm on a floured pastry board.
Use it to line a greased mold, remove the excess dough and prick the base.
Put the filling inside the dough up to 1 cm below the edge of the mold.
On a floured pastry board, roll out the leftover pastry and form strips.
Then place them crossed.
Seal the edges with the tines of a fork and bake in a preheated oven at 180 ° C for 1 hour.
Your rice pastiera is ready, serve it the next day.
Pastiera of rice
It cannot miss on the party tables, its homeland is Campania but it is loved throughout Italy for its unmistakable aroma ... we are talking about the Neapolitan Pastiera! One of the most irresistible desserts of our tradition that has always inspired us with delicious variations, such as the pastiera with hazelnuts and cocoa and the pastiera with almonds. But we didn't stop there, we wanted to experiment with a new version to enrich the Easter dessert menu, the rice pastiera, as an alternative to the typical cooked wheat, a perfect substitute for obtaining the same yield and consistency of the filling. The aroma of orange blossom which we did not want to give up and which distinguishes this dessert with its unmistakable scent is inevitable. The result did not disappoint our expectations: a rich, aromatic dessert with a harmonious combination of textures and flavors, and we are sure that the rice pastiera will convince even the most skeptical admirers of the classic recipe. If you love to experiment with delicious variations of late Campania recipes, try our rustic baba with sausage and broccoli!
How to prepare the rice pastiera
Sift the flour on a work surface and make the classic fountain add the cold butter from the refrigerator, cut into cubes, the eggs, the sugar and the grated zest of 1 lemon in the center.
Mix the ingredients very quickly to ensure that the butter does not heat up too much, until you have obtained a sandy and firm mixture. Work it giving it the shape of a sphere and let it rest in the fridge for about half an hour, covered with a cloth or wrapped in cling film.
Boil the rice in boiling water and drain it just al dente.
In a bowl, mix all the ingredients that make up the filling: cow's milk ricotta, boiled rice, eggs, sugar, candied orange, cinnamon and orange blossom water.
Mix everything well until you get the mixture that will fill your pastiera.
Remove the pastry from the fridge and roll it out on a lightly floured work surface, using a rolling pin. When you have obtained a large more or less regular circle, roll it around the floured rolling pin and, very gently, place it on a previously buttered hinged pan with high edges.
Unroll the pastry sheet and arrange it well inside the pan, so that it is completely lined.
Cut it to size by creating an inner edge of about 3/4 cm in height. Remove the excess pastry and keep it aside to make strips that will decorate the pastiera.
Fill the pastry with the mixture, garnish the surface with the strips, cross them perpendicularly to each other, turn the edge over on itself and decorate it with the prongs of a fork.
Bake the pastiera in a preheated oven at 180 ° for about 45/50 & # 8242.
When cooked, let it cool and serve with a sprinkling of icing sugar.
There pastiera of rice & egrave a sweet which basically wants imitate there classic Neapolitan pastiera. Although it is an imitation, we absolutely must not belittle this cake because it really is good, delicate And very fragrant.
When it arrives Easter I get the urge to pastiera incredible. It will be influenced by the frequent photos that go around the web but then I love it. Maybe I don't propose it very often because it is far from my traditions and in my house the most popular desserts are the classic breakfast cakes and desserts with apples, and then frankly I also struggle to find some ingredients, such as l & rsquowater with orange flowers and the cooked corn.
In any case I do everything to prepare her for Easter also because the pastiera It is one of those sweets that cannot be missed for this occasion.
This year, however, the situation is different. I can't do my shopping in the well-stocked supermarket which is a few miles from home. The one is nice and big and the cooked wheat is always in the sweets section. What do I do: no pastiera this year? Are we kidding ?!
The solution is always required and it will be enough to replace the cooked wheat with another cereal, rice for example will be perfect and I assure you that the difference will be very nuanced.
The rice then it is very delicate and for those who do not like cooked wheat it could be a great solution.
Do you know that I have not even found the orange blossom water or candied fruit? - & ldquoMa che pastiera & egrave? & rdquo- i will say Neapolitans! Forgive me ahaha but somehow I had to make do and in any case something that resembled as much as possible the pastiera I wanted to get it. This is a very practical recipe that meets the needs of the period.
At the same time I also discovered, thanks to the publication of this video, that a Naples some families prepare it with rice. I feel better now ahaha.
In any case, do not diminish it because even if it is a kind of imitation, it is really good.
And if you want to prepare a super Easter Men & ugrave, I leave you the link below to take a look at some savory dishes that you could propose)
CLICK BELOW FOR THE VIDEO RECIPE)
Masala milk rice paster English version
To prepare the pastiera rice masala in icing suzette I deconstructed, disassembled and reassembled the foundations of three cultures: the italian rice pastiera, the French crepe suzette and Indian masala tea will never be the same. Contamination of shapes and aromas, flavors and colors sets this dessert that tastes embrace, sweet cuddle Indo-European. Cardamom and cinnamon, king and queen of spices, undisputed reign of a cohort of black pepper, cloves and fresh ginger: so was born the masala, which is the mixture that is used for the masala tea, the national drink made of Indian black tea with milk, creamy and extremely aromatic.
Grand Marnier, the famous French liqueur dominates in the icing used for crepe suzette, probably the most famous French dessert in the world. A glaze that provides, in addition to the Grand Marnier, the use of powdered sugar, butter, orange juice and lemon juice. Well, my contamination involves the crepe suzette with no cracks but accompanied the pastiera rice milk masala.
Then we come in Campania. The pastiera, variations in grain or rice bran is a sweet world famous. I chose the rice because the rice in India is king and there are many Indian sweets made of rice. The original recipe of rice Neapolitan pastiera, then, here is contaminated masala, frosting suzette and integral shortbread: become frosted, more rustic but equally sweet, less flowery and more spicy. Sweet, very sweet because they are sweet Indian sweets. Sweetness is countered by slightly sour aftertaste of suzette glaze, in a balanced equilibrium that delights teases the senses.
Masala rice paster in suzette glaze
For the integral shortbread:
25 grams of butter
15 grams of extra virgin olive oil
50 grams of milk PS
90 grams of flour 00 integral
20 grams of barley flour
20 grams of oat flour
20 g of rye flour
50 grams of brown sugar
1 teaspoon of vanilla extract
peel of 1/2 lemon
peel of 1/2 orange
For the rice pudding Masala:
1 cup Arborio rice (80 g)
4 cups (320 ml in total) of fresh whole milk (or 3 of fresh whole milk and 1 buffalo milk)
Before adding the rice:
2 ground cinnamon teaspoons
2 tsp cardamom powder
2 tablespoons finely grated ginger
2 teaspoons of cloves, chopped
1 teaspoon of black pepper
1 pinch of nutmeg
1 pinch of salt
60 grams of sugar
seeds 5 cm vanilla bean
For the filling of pastiera:
200 grams of ricotta
3 tablespoons cream
1 knob of butter
10 tablespoons granulated sugar
For the frosting suzette:
juice of 1 and 1/2 orange
juice of 1/2 lemon
25 g of powdered sugar
75 ml of liquor much marnier
60 grams of butter
1 tip of corn starch
Powdered sugar mixed with spices of masala to decorate
Prepare first integral shortbread. In a bowl mix together all the ingredients quickly: you & # 8217ll get a fairly soft dough that will stand in refrigerator for at least 1 hour.
Prepare the rice milk masala. Pour into a thick-bottomed saucepan steel milk with all the ingredients listed under & # 8216Before adding the rice & # 8220, bring to a boil and pour over the rice. Cook over low heat for about 20 minutes, stirring often does not stick to the rice and spices on the bottom of the pot. After 20 minutes, turn off the heat and let stand (with lid) for about 10 minutes. Then stir in the egg yolks, cream, melted butter, granulated sugar, ricotta and only at the end of the egg whites until stiff.
Then he composed the pastiera. On parchment paper roll out the shortbread to the thickness of about 3 mm, wipe it with his paper on a baking tray for pastiera a diameter of 16 cm in order to coat the bottom and sides. Pour into the prepared rice and slightly lower on the edges of rice stuffing. Bake in a preheated oven at 180 ° C on the third shelf on high for about 75 minutes (until the surface is golden brown. Then turn off the oven and let rest for about pastiera within 1-2 hours. Then remove the pastiera from the oven and transfer to a serving platter. Only when completely cool sprinkle with icing sugar and masala.
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Rice Pastiera RecipePREPARATION TIMES
|1 h||1 hour and a half||2 and a half hours|
|Quantity for a 32 cm pan|
There Pastiera of rice it is an Easter cake typical of Campania cuisine.
The best known and perhaps most traditional version is made with wheat, ricotta or custard. Candied fruit and various flavors can be added including cinnamon, orange blossom aroma, wildflower, lemon, orange, vanilla.
I have always prepared the pastiera with rice, custard, lemon peel and lots of cinnamon.
Of this dessert there is not a single recipe but many versions made according to your tastes and also to the area.
The recipe that I leave you today is that of one pastiera of rice made with crazy dough, a dough made with very few ingredients that can be rolled out very thinly. I have prepared it with 300 g of flour but a lot of it is left over so you can reduce it to 150-200 g of flour. Or if you prefer, you can use the classic shortcrust pastry with butter or lard.
For the filling I used rice and cream, lemon and cinnamon. You can add aroma to orange blossom, wildflower or orange peel.
Pastiera of rice
For the rice pastiera recipe, boil the rice for 40-50 ', drain and let it cool. Weigh exactly 200 g, put it back in the saucepan with the milk, 15 g of butter, the grated zest of half a lemon and cook for 8-10 '. Let it cool. Work the flour with 100 g of sugar and lard, a pinch of salt, an egg and a yolk, obtaining a very soft shortcrust pastry.
Let it rest in the refrigerator for 30 ', covered with plastic wrap. Roll out about 2/3 of the pastry to 3 mm thick: first line the bottom of a ring cake pan (ø22cm), then the edge. Keep the leftover pasta in the fridge. Mix the cold rice with the ricotta, then add the remaining sugar, 3 eggs and 1 yolk, a tablespoon of orange flower water, a pinch of ground cinnamon, the seeds of half a vanilla pod and blend everything briefly. and not too finely, with the immersion mixer.
Pour the mixture into the pan. Roll out the remaining pastry and cut out strips with a notched wheel. Arrange them on the grill over the rice mixture and bake the cake at 180 ° C for 50-55 ', lowering the oven to 170 ° C for the last 20'. Remove from the oven, allow to cool, unmold and let cool. Sprinkle with icing sugar to taste before serving.
Email the ingredients
Rice Pastiera - Recipes
Bake at 180 & # 176 for about 1 hour.
Congratulations Laura, very original rice, so greedy and splendid, very good.
Very good Laura, this pastiera is delicious and so much greedy!
I am a fan of the pastiera of rice (as a good celiac: P) and I can only tell you. . . Good ! It looks delicious ^ _ ^
In fact, I didn't even know her. it looks very good to me .. smackkkk
Dear Laura, here with you always new things, and certainly very good.
The rice pastiera must be really good. Good. Let's wait to see your puppy's birthday cake then. If we no longer hear from you, I wish you and your family a Happy Easter.
A classic that cannot be missing even in my home!
Hi Laura very interesting to discover variations of the same recipes. congratulations for this & quotnuova & quot pastiera)! Happy Easter to you too dear and I look forward to the cake :). Good day, kisses Luisa
I love the traditional pastiera, with little custard and the wheat not passed, but if you make a gluten-free pastry, the rice pastiera becomes an excellent variant for celiacs! : D It must be very good: D
I'm crazy about the pastiera. * ______ * mmmmm that of rice must be exceptional. Curious to try it! ^ _ ^
The pastiera is good and with the addition of rice flour I imagine even more crunchy!
Good idea! rice instead of wheat
mamma mia what a good pastiera!
Excellent variant I did not know. Again happy Easter to you and your family. Kiss
The version with rice is delicious, it looks really greedy, very good.
I did not know this version with rice and I find it very interesting :)
To try for sure! Brava Laura.
To try for sure! Brava Laura.
but what a good! I really like this new version of yours with rice.
Every year I intend to make the Pastiera, but then the good intentions always end up colliding with the time available and so I postpone, postpone, postpone.
Laura, happy birthday to you and to the little one who will soon be celebrating his birthday!
I was very curious about this recipe, I did not know it with rice. very, very good.
Comoliemnti Laura! I would say your dad made a sweet sacrifice :)
Congratulations, although I am not a lover of this dessert, yours looks delicious :-) and I would love to taste it ^ _ *
Happy Easter again dear Laura and may it bring you so much serenity!
Interesting this pastiera, never tasted, it is definitely worth trying :)
I've never made it with rice, I have to try thanks for the recipe.
Dearest Laura, I really like the version of the pastiera you propose: certainly too greedy and absolutely to be tried: the presence of rice flour in the pastry and the rice itself in the filling attracts and inspires me too much. definitely delicious :)).
I renew again today the wish for a happy Easter evenings and happy for everyone.
Hi Laura, your pastiera is beautiful, and certainly very good, can I take a slice? Happy Easter dear, a hug Giusy.
I know it well and indeed, I thought it was very well known as for the wheat pastiera. In the family it is one of the traditional Easter sweets and one of my favorites.
Who knows what perfume this pastiera should be, it must be very good! Just a nice variation!
Who do you tell. It's a dessert that I love madly and this rice version is a must try. Happy Easter.
As always Laura prepares delights.
And good your dad, he made a nice sacrifice.
The pastiera never fails on my Easter table. I try different versions every year. This year I made it gluten free
Perfect for celebrating! Happy Easter wishes dear.
Video: Pastiera Recipe - Italian Easter Pie - Laura Vitale - Laura in the Kitchen Episode 559 (August 2022).