Torta De Riso

[Guest guest]

The original recipe of this cake calls for 4 c or 1 L of whole milk. I am

trying a blend of soy and coconut milk to give at consistency of about 2% but

was wondering if anyone had any idea to make it a more " fatted " milk?

 

I also wonder if there is another technique we could use besides the bread

crumbs for coating the pan before pouring in the batter?

 

BL

 

Torta di Riso

 

4 cups (1 L) coconut and soy milks

1 1/4 cups (310 ml) sugar

1/4 tsp (1 ml) salt

The grated zest of 1 lemon

1/3 cup (80 ml) rice, preferably Arborio

2 c flaxseed gel to make 4 eggs (or a blend of egg replacers to make 4 eggs)

1/2 cup (125 ml) chopped blanched almonds

1/2 cup (125 ml) chopped candied citron or lemon peel

2 Tbs (30 ml) rum (optional) or apple juice and maple flavouring

Butter

Dry, unseasoned GF bread crumbs

 

Combine the milks, sugar, salt, and lemon zest in a pot and bring to a

boil over moderate heat. Stir in the rice and simmer uncovered on the

lowest possible setting for 2 1/2 to 3 hours, stirring occasionally,

until the mixture becomes a dense, pale-brown mush. Set aside to

cool. In a mixing bowl, beat the rice mixture into the eggs, adding

it a little at a time, until combined. Stir in the almonds, citron,

and optional rum until thoroughly combined. Generously coat the

bottom and sides of a 6-cup (1.5 L) rectangular cake pan with oil or non-stick

coating

and coat with bread crumbs. Pour the batter into the cake pan and bake in a

preheated 350F (180C) oven for 1 hour. Cool on a wire rack and invert

onto a serving platter. Store in the refrigerator for up to 3 days,

or at room temperature for 24 hours before serving. Serves 6 to 8.