Preparation time: 20 minutes
Cooking time: 40 minutes
250 grams or 1 cup Tenuta San Carlo Ribe Rice
1 liter or 4 ¼ cups Milk
250 grams or 1 cup Sugar
50 grams or 3 ½ tablespoons Butter
Zest of 1 Lemon
100 grams or 1 cup Unsweetened Cocoa Powder
Cook the rice in a nonstick pot with 150 grams or ¾ cup of sugar, butter, lemon zest, vanilla bean, and a pinch of salt.
Bring the pot to a boil, then reduce the heat. Cover the pot and leave it until the milk has been absorbed and the rice has cooked.
Take the pot off the heat and let it cool to room temperature, then remove the vanilla bean.
Preheat the oven to 350 degrees Fahrenheit.
Separate the egg whites and the yolks into two bowls.
Beat the yolks, then add them to the rice mixture.
In another bowl, mix the remaining sugar with the cocoa powder and a splash of warm water to create a smooth paste. Add this to the rice mixture.
Whip the egg whites until stiff and add them to the mixture.
Spread the dough into a baking sheet lined with parchment paper and cook in the oven for 40 minutes.
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