Citrus Rice Torte
Ingredients
1 1/2 Cups Arborio Rice
2 Tablespoons Unsalted Butter
3 Cups Milk
1/2 Cup Sugar
2 Tablespoons Unsalted Butter
Grated zest of 1 Lemon and 1 Orange
1 1/2 Teaspoons Ground nutmeg -- optional
3 Egg Yolks
3 Egg Whites
Granulated Sugar for sprinkling on top – optional
Preparation
Preheat oven to 350 degrees.
1. Butter 6 straight sided ramekins and set aside.
2. Melt the butter in a heavy bottomed 2 quart saucepan. Add the Arborio rice and sauté over medium low heat until the rice is fragrant and just beginning to brown.
3. Add all the milk and sugar and cook over low heat until the milk is absorbed, stirring occasionally.
4. Stir in the second 2 tablespoons butter and zests, remove the mixture from the pan and cool slightly.
5. Add the egg yolks. Whip the egg whites until very foamy and fold in.
6. Pour the mixture into the prepared pan. Sprinkle additional granulated sugar over the top if desired.
7. Bake tortes at 350F degrees for 30-45 minutes, until the center is done.
8. Remove the tortes from the oven, cool slightly and then release the ramekins.
9. Serve at room temperature or slightly warm.
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