Directions
- 1Put one cup of cooked Arborio rice in one litre of milk.
- 2Boil in milky and stir all the time.
- 3Crack 7 full eggs and 3 egg yolks.
- 4Let the cooked rice cool down.
- 5Beat eggs.
- 6Add 400g sugar and stir.
- 7Add 2 shots of Strega liquor.
- 8Add 2 tbsp of lemon essence.
- 9Add 1tbsp of vanilla sugar.
- 10Mix.
- 11Put 1 kilo of ricotta.
- 12Mix.
- 13Blend the rice to make it smooth.
- 14Mix with the rest.
- 15Mix it's best with your hands like this it's mixed properly.
- 16Roll the pastry on baking paper.
- 17Put the pastry in a nonstick pan.
- 18Poke some holes with a tooth pick.
- 19Pour the mix inside.
- 20Put strips on the top for decoration.
- 21Bake in oven at 180C for 1h and 45mins.
Ingredients
- 1 cup cooked Arborio rice
- 1 kg ricotta
- 1 Litre full cream milk
- 400 g sugar
- 1 bsp vanilla sugar
- 2 tbsp Lemon essence
- 2 shots Strega liquor
- 7 full eggs
- 3 egg yolks
- 500 g plain flour
- 3 eggs
- Orange zest
- 200 g butter
Equipment
potbowlblendernonstick panoven
Tips
- Blend milk and rice then add to bowl and mix. Use your hands!
- Add pastry strips on top for decoration.
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