Italian Country Rice Flan / Torta di Risso

This is another of my Italian favorites and also known as Torta di Risso. I have been working on this recipe for some time, I finally feel like it's good enough to share. Good quality Citron is sometimes very hard to find, but King Arthur Flour has it available on their web site. Do not use the candied fruit they sell at the grocery store that is traditionally used for fruit cakes. If you cannot find good quality citron, then just add some extra lemon rind in it's place.

The ratio of rice to milk may seem a little odd, but the finished product produces a rich custard like flan. After simmering at a slow boil for an hour the rice plumps up and most of the milk is absorbed. I keep the heat on medium-low and stir occasionally, scraping the side of the pot. If the rice mixture is not thick enough after cooking for an hour, continue to cook until it becomes thick like rice pudding.(it's more about how it looks rather than how long it takes to get there). I make the pastry by hand, you can use a food processor if you like. The pastry seems a little dry at first, but after all the ingredients are incorporated and while the dough is still in the bowl; I knead it lightly until it comes together into a ball. (I leave the dough in the bowl to knead so I don't have to add additional flour as a result of kneading it on the counter). For the topping, you may use lattice work or lay horizontal pieces of dough like I did (see photo). The recipe calls for an 8" spring-form pan, you could substitute a 9" pan which is a more common size. The only difference if you use a larger pan is it will be a little flatter and will cook for a shorter period of time.



Italian Country Rice Flan / Torta di Risso

Pastry:

2 cups (300 grams) all- purpose flour
200 grams butter (3/4 cup, plus 2 tablespoons)
1/2 cup sugar
1 egg

Filling:

3 3/4 cups whole milk
3/4 cup sugar
2 tablespoons unsalted butter
1/4 cup arborio or other short grain rice
4 eggs
4 oz. cream cheese
1/2 cup chopped citron
1/4 teaspoon ground cinnamon
grated zest of 1 lemon
grated zest of one orange
powdered sugar mixed with a little cinnamon for topping for sprinkling on top if desired

1. Sift flour into a very large bowl, then using a pastry blender, cut in butter evenly. Lightly mix in sugar and egg to make a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

2. In a heavy bottomed medium saucepan over medium heat, bring milk, sugar and butter to a boil. Stir in rice; reduce heat and simmer gently for 1 hour. Stirring occasionally until mixture is thick and creamy, (the milk should be almost all the way absorbed, the mixture should be very thick). Remove from heat and set aside to cool.

3. In a large mixing bowl, beat eggs, cream cheese, citron, lemon and orange zest and cinnamon to combine. Gradually stir into rice mixture and allow to cool.

4. Preheat oven to 400 degrees. On a lightly floured surface, roll out two thirds of the dough to fit an 8" spring-form pan. Cover the sides and bottom of the pan. Pour rice mixture into pan.

5. with the remaining dough, make a lattice over the rice. Bake 45-50 minutes, covering with foil if starts becoming too brown. Do not unmold until completely set. Sift cinnamon laced powdered sugar on top if desired. Serve at room temperature.