Italian rice pudding cake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Italian rice pudding cake recipe. Enjoy cooking easy rice dishes and learn how to make Italian rice pudding cake.

Take a globally prolific staple food such as rice, simmer it in an aromatic liquid with sugar until it is soft and creamy, add a few simple ingredients for taste or texture and the results vary, depending on where rice pudding is made.

Ingredients

3 cups of milk
3/4 cup of Italian rice (arborio, carnaroli or vialone nano)
4 eggs
1/2 cup of honey
30g of toasted pine nuts
30g of chopped macadamias
30g of peeled and chopped pistachios
30g of sultanas
30g of chopped, candied citrus peel
1 tsp of vanilla essence
1 lemon
2 tbsp of softened, unsalted butter

Method

Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.

Meanwhile, preheat the oven to 170C.

Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.

Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.

Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.

Serves 8-10.

Source: The Sydney Morning Herald Saturday January 13, 2007

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Italian rice pie - Italian rice pie recipe

Wonderful recipe for Italian rice pie. These colourful wedges are a summer freezer stand-by for a picnic or easy family meal.


Preparation Time 30 - 70 minutes
Cooking Time 60 minutes

Ingredients (serves 6)

1 tbs olive oil
1 brown onion, finely chopped
100g sliced prosciutto, cut into thin strips
2 garlic cloves, crushed
220g (1 cup) arborio rice
375ml (1 1/2 cups) salt-reduced chicken stock
150g (1 cup) frozen peas
Olive oil, to grease
100g semi-dried tomatoes, coarsely chopped
40g (1/2 cup) finely grated parmesan
3 eggs, lightly whisked
1/3 cup shredded fresh basil
1/3 cup chopped fresh continental parsley
Baby rocket leaves, to serve
Balsamic vinaigrette, to serve

Method

1.Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, prosciutto and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly.

2.Add the rice and stock. Cover and bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Place the peas on top of the rice. Set aside, covered, for 5 minutes. Use a fork to separate the grains and combine. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool.

3.Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with non-stick baking paper. Add the tomato, parmesan, egg, basil and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined pan. Use the back of a spoon to smooth the surface.

4.Bake in oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges. (To freeze, see note.)

5. Divide the wedges among serving plates. Top with the rocket leaves and drizzle over the balsamic vinaigrette to serve.

Notes
To freeze: At the end of step 4, line a shallow airtight container with plastic wrap, allowing the sides to overhang. Arrange the wedges between pieces of non-stick baking paper in the lined container. Place in the fridge, uncovered, for 3-4 hours to chill. Fold over the plastic wrap and seal. Label, date and freeze for up to 3 months.

To thaw: Place individual portions in the fridge overnight or until thawed.

To reheat: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pie wedges on the lined tray and cover with foil. Bake in oven for 15 minutes. Remove the foil and bake for a further 5 minutes or until heated through. Continue from step 5.

Source
Good Taste - December 2007, Page 136
Recipe by Alison Roberts

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Rice Recipe: Risotto with squash & sage

Recipe for rice. Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy.

Serves 4
Preparation time 35 mins
Cook time 30 mins
Vegetarian

Ingredients
700g piece of butternut squash
2l low-salt vegetable stock (I used Kallo)
4 slices dried porcini mushroom
2½ tbsp olive oil
1 onion , finely chopped
2 garlic cloves , finely chopped
6 sage leaves, finely chopped (plus extra leaves to garnish)
2 thyme sprigs
350g carnaroli rice (or arborio rice)
100ml dry white wine
handful flatleaf parsley , chopped
50g Parmesan , grated
2 tbsp light mascarpone

Method
1. Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces. Pour the stock into a pan, add the porcini, then bring to a gentle simmer.
2. Heat 2 tbsp of the oil in a heavy, wide pan. Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesn't stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring. Pour in the wine and stir everything for 1 min.
3. Start to add the hot stock (leaving the porcini behind) - this process should take 18-20 mins, so put a timer on if it helps. Stir in 1½ ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (it's ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
4. As the last of the stock goes in (keep a little back) check if the rice is ready - it should be soft with a bit of chew in the middle - and the consistency fluid. Season with pepper.
5. Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.
6. Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

NUTRITION PER SERVING
517 kcalories, protein 15g, carbohydrate 85g, fat 15 g, saturated fat 5g, fibre 5g, salt 0.37 g

Recipe from Good Food magazine, March 2009.

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Oven-baked red pepper risotto

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Easy
Serves 4
Prep 5 mins
Cook 30 mins
Vegetarian, Egg-free, Low-fat

Ingredients

1 tbsp oil
1 onion , chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomatoes
200g frozen roasted peppers
500ml vegetable stock
handful flat-leaf parsley , chopped
parmesan , to serve (optional)

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Try

Use up leftovers - Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Nutrition per serving

334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

Recipe from Good Food magazine, October 2008.

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Italian Rice Recipe

Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish recipe blends fluffy rice, fresh spinach and roasted red peppers. The amount of garlic can be adjust to fit your personal taste.

PrepTime: 15 min.

Ingredients - serves 4:

2 garlic cloves, minced
2 teaspoons olive oil
8 cups fresh spinach (about 10 ounces), chopped
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup chopped roasted sweet red peppers

Directions:

In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.
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Courgette rice with feta & olives recipe

A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.

Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian

Ingredients

100g feta cheese , crumbled
handful of pitted black olives , roughly chopped
3 tbsp flat leaf parsley , roughly chopped
4 tbsp olive oil
1 large onion , finely chopped
3 courgettes , roughly sliced
250g risotto rice , such as arborio
1l hot vegetable stock
140g petits pois

Method
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Nutrition Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

Recipe from Good Food magazine, May 2004.

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Italian rice with chicken recipe

If you like rice and chicken, this Italian recipe is for you! This one-pan dish is simple, but really looks the business when you're trying to impress.

Easy - Serves 2 - Prep 10 mins - Cook 30 mins

Ingredients

• 2 tbsp olive oil
• 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
• 1 red onion , cut into 8 wedges
• 2 orange peppers , halved, deseeded and sliced thickly
• 1 garlic clove , crushed
• 100g long grain rice
• 400g can chopped tomatoes
• 300ml chicken stock
• 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition Per serving

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005.

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