Cooks in: 1h 30mins
Levels: Easy
Serves: 10
List of Ingredients
- 3/4 LB. of Originario rice (round rice)
- 1/4 LB. of mostarda
- 1/2 C. of granulated sugar
- 1/4 C. of honey
- 3 OZ. of slivered almonds
- 2 OZ. of raisins
- 1/4 C. of dry white wine
- 1/4 C. of flour
- 4 of cardamom pods
- 3 of egg yolks
- 1 pippin apple
- 1 1/2 vanilla bean pods
- Butter
- Bread crumbs
- Cane sugar
- Salt
Method
1
Bring the rice to a boil with 3 cups of water, a pinch of salt, half a vanilla bean pod opened lengthwise, the raisins, and the ground cardamom pods. Cover with a lid and bake at 350°F for 20 minutes. Crumble it onto a tray; scrape out the seeds from a vanilla bean pod and mix it into the rice; let it cool.
2
In a pan, melt a pat of butter together with the honey; add in the slivered almonds to cook, then add in the rice. Cook everything for 2 minutes, then let cool. Beat the egg yolks together with 2/3 of the sugar, then incorporate 3 tablespoons of melted butter and the flour; finally, add in the rice, which should be cold. Butter a tart dish (8-inch diameter) and dust it with bread crumbs; fill it with the rice and level it out. Sprinkle with cane sugar and bake at 350°F for 40 minutes.
3
Peel and trim the apple; cut it into small pieces and cook it with the wine and the remaining sugar for 7-8 minutes. Blend the apples and their liquid with the mostarda to obtain a zesty sauce.