Piedmont-style rice flan
A traditional recipe from Piedmontese cuisine, simple to prepare and tasty for the palate. The "sformato di riso alla piemontese" should be 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.