In Italy, a tortino di riso (literally “little cake of rice”) can be savory or sweet and can be served before, during, or after a meal. This recipe is intended as a savory appetizer and could be compared to a hearty, vegetable-filled frittata. If you’re looking for something sweet, we also have a recipe for a brownie-like torta di riso e cacao!
Rice Tortino with Spinach and Leeks
⅔ cups Tenuta San Carlo Ribe Rice
1¼ cups Milk
7 ounces Leeks
7 ounces Cooked Spinach
¼ cup Breadcrumbs
¼ cup Grated Cheese (such as parmesan)
2 tablespoons Extra Virgin Olive Oil
Add the rice, milk, and a pinch of salt to a pan and bring to a boil. Lower the heat and cover until the rice is cooked. Set aside to cool. Preheat the oven to 350 degrees Fahrenheit.
In a bowl, whisk the eggs with the cheese, along with a pinch of each of the following: salt, pepper, nutmeg, and turmeric.
Clean and finely slice the leeks, then saute them in olive oil in a pan.
Add the egg mixture, the sauteed leeks, and the spinach to the cooked rice.
Oil a baking pan and sprinkle it with breadcrumbs. Spread the rice mixture evenly in the pan. If the mixture seems dry, pour a little more milk over it. Bake for 40-50 minutes.
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