Gluten free dessert: torta di riso by Gabriele Ferron

Over the weekend I tried out this original, gluten free, dessert recipe from Gabriele Ferron — torta di riso. The result is a rich, soft chocolate pudding. Follow the recipe:

Torta di riso

Ingredients:

• 200gr carnaroli rice
• 1 ltr whole milk
• 150gr sugar
• 100gr dark chocolate
• 25gr sultanas
• 4 eggs
• grated rind of 1 lemon
• cinnamon
• salt

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Put the rice in a large pan together with the milk and bring to boil then simmer until all the liquid is absorbed. Half-way through the cooking add the sugar and a pinch of salt. When the milk is absorbed leave the rice to cool and then add the eggs, grated chocolate, lemon rind, sultanas and cinnamon. Mix well yet delicately.

Pour the mixture into a buttered baking tin and cook in a pre-heated oven of 180 degrees Celsius for around 30–45 minutes until the mixture is set. Leave to cool, sprinkle some icing sugar and serve.

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