RICE RICOTTA TORTE SUPERIORE

Pretty and tasty. 2 in 1. 

INGREDIENTS

 1 cup Delta Belle White Long Grain Rice

2 cups sweet milk

2 tbls butter

5 eggs

2.25 cups ricotta cheese

1 cup sugar

¼ cup honey, little more for drizzling on finished cake

¾ cup golden raisins

½ cup Limoncello

Zest of 1 lemon

Juice of ½ lemon

2 tbls Galliano liqueur

1 tbls salt

1 tsp vanilla extract

¾ cup sliced almonds

Confectioners sugar for dusting finished cake

METHOD

     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.
Add loose cooked rice, and slowly 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!