Nonna Menna's Rice Cake

Nonna Menna's Rice Cake: A Taste of Tradition

As a busy working mom, finding time to cook delicious, homemade meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present demands of a career. But then, there are those cherished moments, those stolen pockets of time where the aroma of baking fills the kitchen and the family gathers around the table. It's in these moments that I remember my grandmother, Nonna Menna, and her simple yet deeply satisfying recipes. Her Rice Cake, "Torta di Riso," isn't just a dessert; it's a portal to the warmth and comfort of family traditions.

This isn't some fancy, complicated recipe that requires obscure ingredients or hours of painstaking preparation. No, Nonna Menna's Rice Cake is about simplicity, about letting the quality of the ingredients speak for themselves. The recipe itself is a testament to her practical approach to cooking, a reflection of her resourceful nature and her deep love of nourishing her family. It’s a recipe that's adaptable, too; you can easily tweak it to fit your tastes and the ingredients you have on hand. Maybe you swap out the liqueur for a splash of vanilla extract, or use a different kind of rice. The essence of the recipe remains: a comforting blend of creamy rice, delicate shortcrust pastry, and a subtle sweetness that's perfect for any occasion.

The beauty of this recipe, and the reason I share it with you today, lies not just in the delicious outcome but in the process itself. Preparing the shortcrust pastry, the delicate art of folding the egg whites into the creamy rice mixture, the anticipation as the cake bakes in the oven - these are all elements of a meditative, almost ritualistic process. It’s a mindful activity that helps me to slow down, to disconnect from the demands of the day, and to reconnect with a legacy of family and tradition.

I remember watching Nonna Menna in the kitchen, her hands moving with a practiced grace, as she prepared this cake. Her kitchen was always the heart of our home, a place filled with laughter, the scent of baking bread, and the warmth of family gatherings. The making of this cake was always an event, a shared experience that brought us closer together. Now, as I make it for my own children, I see the same joy and anticipation in their eyes as they watch the magic unfold. It's a connection to the past, a present moment of shared activity, and a gift for the future. I hope that, as you make this cake, you'll find that same sense of warmth, tradition, and connection to family.

More than just a dessert, Nonna Menna's Rice Cake is a story. It's a story woven into the fabric of our family history, a story that I'm delighted to share with you. It’s a recipe that's been passed down through generations, a symbol of love, family, and the simple pleasure of sharing a delicious homemade treat. So, gather your ingredients, put on some music, and get ready to create a little bit of magic in your own kitchen. You might just surprise yourself with how much joy this simple recipe brings.

This isn’t just about following a recipe; it's about creating memories, nurturing family bonds, and embracing the comforting rhythm of tradition. It's about taking a moment to slow down, to savor the simple pleasures, and to celebrate the timeless appeal of a family favorite. I hope you enjoy it as much as we do.

Step-by-step

• First, prepare the shortcrust pastry. Make a well in the flour on a pastry board.
• Add sugar, yeast, salt, grated orange zest, and softened butter in small pieces to the well.
• Quickly work the flour and butter together with your hands, forming crumbs.
• Beat the egg for a few seconds with a fork in a bowl, pour it over the crumbs, and use your hands to combine everything, forming a smooth ball of dough.
• Wrap it in plastic wrap and let it rest in the refrigerator.
• While the shortcrust pastry rests, put the milk in a large saucepan with a thick bottom and bring it to a boil with a lemon peel.
• When it starts to boil, add the rice and cook it (it will depend on the type of rice you have chosen, but it should begin to fall apart almost like for fritters).
• When cooked, turn off the heat and add 3 tablespoons of sugar: mix well and let it cool.
• Once cool, add 2 egg yolks and another 3 tablespoons of sugar, as well as a tablespoon of liqueur. Mix with a wooden spoon until smooth.
• Whip the egg whites until stiff and gently fold them into the rice.
• Roll out the shortcrust pastry and line a greased and floured baking pan of about 26-28 cm in diameter: the pastry should be very thin and line the edge as well, leaving a little excess.
• Pour the rice into the shortcrust pastry, fold a little of the excess shortcrust pastry over the rice and bake in a preheated oven at 170°C for about 40 minutes.
• Let cool and dust with powdered sugar to serve.