RICE RICOTTA TORTE SUPERIORE
1 cup Delta Belle White Long Grain Rice
Melt butter, blend rice and milk, bring to boil, then cover and reduce to simmer for 20 minutes. Let cool.
While rice cooking, soak raisins in Limoncello.
Preheat oven to 350 degrees Fahrenheit.
In large mixing bowl, beat eggs. Then add ricotta cheese, lemon zest, lemon juice, vanilla extract, salt Galliano Liqueur, sugar, and honey. Blend well.
Add soaked raisins and Limoncello. Blend.
Line bottom and sides of 9 inch springform pan with parchment paper.
Thinly layer almonds in bottom of pan.
Slowly add rice ricotta blend, then bake for 40 minutes or until top is firm, and knife inserted in middle removes cleanly. Remove from oven and let cool.
Remove from springform pan, remove parchment paper.
Drizzle with honey in this ribbons, sprinkle with confectioners sugar. Enjoy!