Monday, February 10, 2014

Torte di Riso / 1984 / Best of the Best Recipe

This is one of my favorite desserts. It's is from my collection of the Best of the Best Recipes. I've been making this Torte since 1984. I thought I had previously posted it on the blog only to discover today that I hadn't.

Torte di Riso

1 quart (4 C) Whole Milk
1/2 C Italian Arborio Rice
1 C Granulated Sugar
1 tsp Vanilla
1/2 C Raw Whole Almonds
1 TBS Sugar Water
6 Eggs
3 TBS Almond Liqueur
1 tsp Almond Extract
Additional Almond Liqueur

In a heavy saucepan, bring milk to a boil.
Stir in rice and mix well.
Blend in Sugar and Vanilla.
Reduce heat and simmer slowly, uncovered, stirring occasionally for 20 minutes.
Allow to cool completely.

Preheat the broiler.
Arrange Almonds in a single layer on a baking sheet.
Sprinkle the Almonds with sugar and a few drops of water
Broil until caramelized.
Transfer to a food processor and chop coarsely.

Preheat the oven to 300 degrees.
Generously butter a 10" Quiche Pan (it fits perfectly).

Beat Eggs in a large bowl with Almond Liqueur and Almond Extract.
Add almonds and rice mixture and blend well.
Turn into the prepared pan.
Bake until the top is chestnut brown, about 1 hour.
Remove immediately and poke holes in the entire Torte with a toothpick and sprinkle generously with
additional Almond Liqueur.
Cut into wedges and cool completely before serving.

Peace in the Kitchen!

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