VCE: Rice And Ricotta Tart

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* Exported from MasterCook *

 

Rice And Ricotta Tart

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 496

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pie Crust with Bran

OR Yeasted Tart Dough with Butter

(see separate recipes)

1/2 cup rice

Salt and freshly milled white pepper

1 cup ricotta

2 eggs

1/2 cup milk

1/8 teaspoon grated nutmeg

1/2 cup freshly grated Parmesan

 

SERVES 4 TO 6

 

This sturdy, reheatable tart can easily be varied with the addition of

different cheese and even types of rice. Heavier rices, like wild rice,

will tend to fall to the bottom, however.

 

Fit the dough into a 9-inch tart pan or shallow pie pan. Freeze until

firm. Preheat the oven to 400F and bake the frozen crust until lightly

colored and set, about 25 minutes. Remove and lower the temperature to 350F.

 

Boil the rice in 3 cups water with 1/2 teaspoon salt. When cooked but

still just a bit firm, pour it through a sieve, reserving the water. Beat

the ricotta with the eggs and milk until smooth, then add 1/4 teaspoon

salt, the nutmeg, the Parmesan, and the rice. Pour the filling into the

shell and bake until golden and set, about 40 minutes. (The rice water is

viscous and naturally sweet. It makes a soothing and delicious chilled

drink, plain or flavored with a drop of almond extract or almond

syrup. It's a boon to someone who's been suffering an upset stomach or

sore throat.)

 

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