Lidia's Crostata di Riso e Zucchini - is rice raw or cooked?
Has anyone else run into this recipe? Or just wanna think out loud with me here?
The recipe calls for 2 c Arborio, 1 1/2 c half-and-half, baked 45 minutes at 375. There are eggs and ricotta, too, but no other liquid. I think she must mean *cooked* Arborio, but nowhere in the recipe does it say "cooked" or instruct me to cook it. It can't be raw rice, can it? Or... can it?
I e-mailed the info address on her website and I'll post any clarification her people send me, but I wanna make this for dinner. TIA!
I am delighted you are using my recipe for the crostata, and happy that it worked out for you, but using raw rice is perfectly fine, it will cook while baking within the liquid of the filling. What is important is that you soak the rice with the shredded zucchini for half an hour or more, the rice will absorb the water from the zucchini which will help it cook. enjoy cooking and Tutti a Tavola a Mangiare...
Oh! Hello! Lidia, I am thrilled to see you here - and answering my question, no less! I ***adore*** your books - not just the food, but also the stories about your career and a part of Italy I never knew much about.
After I already made the crostata, I re-read the recipe and realized that the soaking of the raw rice and zucchini would probably have been enough. I was cooking with my son underfoot and you know what happens to your attention to detail then.
Next I plan to make the olive oil zucchini cake from the same book... did I mention we have a lot of zucchini?
I was translating italian pages trying to help, crostata di riso -rice pudding baked in crust came up often. It seems like rice pudding added to the other ingredients then baked. "Drain the rice al dente, add cream, sugar, egg- etc."