Holiday rice cake

I start cleaning the pantry, after all it's Easter and everyone starts where they think best, following their own aptitudes ๐Ÿ˜‰

Jokes aside, I had some Vialone nano rice that smelled of expiring, a possible target of irritating little butterflies and this recipe from Sale & Pepe seemed perfect to me. Throw in the fact that it's Good Friday, that traditionally today we don't eat meat, and therefore we don't even publish it, and this rich, golden-colored rice cake seemed like the right recipe for the occasion. You could prepare it for Easter Monday, even if it is decidedly better when hot, it can easily end up in a picnic basket. I'm obsessed with picnics in my working life these days… sooner or later I'll talk about this too.

Originally the rice was cooked in meat broth, it would certainly have given the rice a more intense flavour, but I preferred to “lighten” a recipe that is already quite full of flavour. I chose this rice cake, also thinking of it as an appetizer – the centerpiece of the Easter lunch, golden and spectacular, it cannot fail to elicit an exclamation of wonder upon its arrival on the table.

All I have to do is wish you a happy Easter in the company of your loved ones, we'll see you again next week!

Holiday rice cake

  • 300 g of Vialone nano rice
  • 1 1/2 liters of vegetable broth
  • 2 eggs + 1 yolk
  • 60 g of Parmigiano Reggiano aged 24 months
  • 1 knob of butter
  • Noce moscata qb
  • 1 teaspoon of sugar
  • 1 tablespoon breadcrumbs
  • Sale q.b.

(8 portions) Bring the vegetable broth to the boil, add the rice and boil it for 15/18 minutes. Drain it and place it in a large enough bowl, season it with butter, nutmeg, a pinch of salt, grated Parmesan and the two eggs. Mix well.

Butter a 20cm cake pan and sprinkle it with breadcrumbs. Transfer the rice into the mold, pressing the surface with a spoon to level it. Brush with the egg yolk (perhaps diluted with a spoonful of broth kept aside). Sprinkle with sugar and bake in a hot oven at 180ยฐ for 35 minutes. Remove from the oven and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *