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A traditional recipe from Piedmontese cuisine, simple to make and flavorful for the palate. The “Piedmontese style rice flan” is served with “finanziera” or with meat ragù or veal stew.
Servings: 4 persone
Ingredients
- 300 gr Rice
- 35 gr Butter
- 3 nr Eggs
- 4 cucchiai Grana cheese grated
- 3/4 litro Milk
- 1 presa Nutmeg
- qb Salt
- qb Pepper
For the mold
- 15 gr Butter
- qb Flour
Instructions
- Bring the milk to a boil in a saucepan.
- Add the rice and cook over moderate heat, stirring often.
- At the end of cooking (about 15-16 minutes), the rice should have absorbed the milk.
- Meanwhile, butter and flour a round mold with a central hole.
- Pour the rice into a bowl, add the salt and butter and let cool, stirring occasionally.
- Add the nutmeg, Grana cheese, pepper, and the three egg yolks.
- In a separate bowl, beat the egg whites until stiff and then fold into the rice. Mix well.
- Pour the mixture into the mold, level the surface, and cook in a bain-marie, preheated oven at about 180 degrees for 20 minutes.
- Remove the flan from the oven and let rest for 5 minutes.
- Unmold onto a serving plate and pour the "finanziera" cooked separately into the center.
- Serve at the table.
Notes
This recipe also includes another "finanziera" recipe, also from Piedmont. Alternatively, you can serve the dish with meat ragù or veal stew.
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