SWEET RECIPES
Sweet rice cakes with citrus fruits
Simple to prepare, beautiful to look at and simply irresistible: ideal for those wishing to seduce with originality.
Difficulty: Easy
Preparation: 50 min
Cooking: 25 min
Doses: 6 Cupcakes
Cost: Medium
Once again, a prized rice gives life to a prized dessert. Try it with a scoop of vanilla or dark chocolate ice cream.
Difficulty: Easy
Preparation: 50 min
Cooking: 25 min
Doses: 6 Cupcakes
Cost: Medium
Once again, a prized rice gives life to a prized dessert. Try it with a scoop of vanilla or dark chocolate ice cream.
Ingredients
Oro di Spagna Rice 250g
Ready-made shortcrust pastry 1 packet
Sugar-free almond milk 300ml
Orange marmalade 2 tbsp
Caster sugar 40g
Egg 1
Candied citron 20g
Candied orange 30g
Chopped pistachios
A sweetness that everyone likes.
- Bring the almond milk to the boil with 100 ml of water. Pour in the rice and cook for 35 minutes, stirring occasionally. It should be well cooked and creamy.
- When cooked, remove from the heat, add the sugar, stir to dissolve well and leave to cool. Add the egg and the candied fruit cut into small cubes.
- Cut the shortcrust pastry into small disks (using a pastry cutter) of sufficient size to cover the base of aluminium moulds, leaving the edges high.
- Cover the bases with a little jam, add the rice mixture, sprinkle with chopped pistachios and bake at 180°C for 20-25 minutes.
A sweetness that everyone likes.
- Bring the almond milk to the boil with 100 ml of water. Pour in the rice and cook for 35 minutes, stirring occasionally. It should be well cooked and creamy.
- When cooked, remove from the heat, add the sugar, stir to dissolve well and leave to cool. Add the egg and the candied fruit cut into small cubes.
- Cut the shortcrust pastry into small disks (using a pastry cutter) of sufficient size to cover the base of aluminium moulds, leaving the edges high.
- Cover the bases with a little jam, add the rice mixture, sprinkle with chopped pistachios and bake at 180°C for 20-25 minutes.
