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Tortino di riso e ricotta con corniole sciroppate

Rice and ricotta pie with cornelian in syrup

Ingredients for 6 people

  • 140g of rice
  • 500 of milk
  • 100g of sugar
  • 200g of ricotta
  • 3 medium eggs
  • Liqueur or flavorings to taste


  • Boil the rice in water for 5 to 6 minutes
  • Drain it, add it to the milk, and bring to a boil
  • Boil for a few minutes (the rice does not have to withdraw all the milk)
  • Remove from the heat
  • Add the sugar, ricotta and herbs.
  • Allow to cool or cool
  • Add the previously beaten eggs.
  • Bake at 200 degrees for 20 minutes or more
  • Sweet tuile: 90g soft butter - 80g flour - 100g egg white 3 eggs - 100g sugar (procedure as above)
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