A simple recipe from Italian tradition called Torta di ricotta e riso (Rice and ricotta cheesecake) with a cup of caffelatte!
SERVINGS: Serves 6
- Whole milk 4 Cup
- Arborio rice 3⁄4 Cup
- Ground cinnamon 1 Tsp
- Salt 1⁄2 Tsp
- Vanilla bean
- Granulated sugar 1 Cup
- Fresh ricotta cheese 6 cups
- Whole eggs 3
- Egg yolk 3
Heat the milk on medium high heat, and bring it to a boil.
Add rice, cinnamon, salt, and vanilla bean in it.
On medium low heat, stir occasionally, and cook for about 40 minutes.
Remove the pan from the heat completely.
Add the sugar and stir again. 4.Cover it with lid and let it cool.Throw away the vanilla bean.
Preheat oven (350).
In a large bowl, mix the ricotta cheese, the whole eggs, the egg yolks, and the cooled rice mixture.
Pour the mixture in a baken tray.
Put it in the oven and bake the mixture for 1 hour and 30 minutes or until golden on top and set in the centre.
Remember to cover the pan with foil to help the rice not to burn.
Your ricotta cheesecake is now ready to be served!