Rice tart (Torta di riso) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 24, 2019

    This recipe as written had so many issues that I'm guessing it contains errors - or I misunderstood it big time! Recipe specifies 8" springform pan. Pastry quantity called for made a very thin crust. I lined author's Pasta Frolla III with foil+weights during partial blind-baking - it stuck to foil and tore as I removed foil. I patched crust back together. Crust slid down springform pan's vertical sides during the second blind-baking phase - I pressed it back up pan sides. I used the originario rice specified in recipe - stovetop cooking took much longer than specified - perhaps rice was old/dry? Rice mixture filled pan nearly to brim. Recipe specified 30 minutes in oven at which point it was only 105F (salmonella city!) and soupy in middle. I threw up my hands in surrender, scooped out soupy middle, and popped the remains in the oven until done. I microwaved the "soup" to finish cooking it. Final product tasted like rice pudding on pastry - fine, but not spectacular! Aargh!

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