Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Rice Tart

Rice Tart
Ingredients (4 people)
  • 300 g flour
  • 150 g butter
  • 150 g sugar
  • 1 egg and 1 yolk
  • ½ sachet baking powder
For the filling:
  • 100 g rice
  • ½ lt milk
  • a pinch of salt
  • a sachet of vanillin or aroma
  • 3 spoonfuls sugar
  • ½ litre custard
  • apricot jam if liked

Mix the flour, sugar, baking powder, egg and butter cut into pieces at room temperature in a bowl. Mix ingredients with your fingertips very quickly until it becomes a firm dough, wrap in cling film and rest in the fridge for at least half and hour.

When the milk boils pour in the rice with a pinch of salt and cook on a very low flame until the milk has been absorbed. Remove from heat and add the sugar and the custard. Butter an oven dish very well, remove the base from the fridge and roll out and place in the dish, fill with the filling. (If desired, spread some apricot jam onto the pastry before adding the filling). Place in an oven at 200 degrees for about 30/40 minutes until the surface has become golden. Serve warm.

Accompanying wine

Recioto della Valpolicella o di Soave