Cranberry Rice Torte

Cranberry Rice Torte Recipe - A Delicious Dessert from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Cranberry Rice Torte is a delicious and unique dessert that combines the tartness of cranberries with the creaminess of rice pudding. This recipe is perfect for the holiday season or any special occasion.

History

The origins of Cranberry Rice Torte are not well-documented, but it is believed to have originated in the United States, where cranberries are a popular ingredient in many dishes. This dessert is a modern twist on traditional rice pudding, adding a festive touch with the addition of cranberry sauce.

Ingredients

1.25 cup vanilla wafer crumbs (about 36 wafers)
0.33 cup butter or margarine, melted
3 cup cooked rice
3 cup milk, divided
0.5 cup plus 3 tbsp sugar, divided
0.5 tsp salt
2 eggs, beaten
1 x 3 oz (85 g) package cream cheese, softened
1.5 tsp vanilla extract, divided
1 x 16 oz (454 g) can whole berry cranberry sauce
2 tsp cornstarch

How to prepare

Combine the crumbs and butter. Press the mixture into a buttered 9-inch springform pan or pie pan.
In a large saucepan, combine the rice, 2.5 cups of milk, 0.5 cup of sugar, and salt.
Simmer the mixture over medium heat, stirring frequently, until it becomes thick and creamy, which should take about 15 minutes. Just before serving,
Blend the eggs, cheese, and the remaining 0.5 cup of milk together.
Add the egg mixture to the hot rice mixture and cook for an additional 2 minutes, stirring constantly.
Stir in the remaining 0.5 tsp of vanilla and pour the mixture over the crust. Chill it until it becomes firm.
In a saucepan, combine the cornstarch and the remaining 3 tbsp of sugar.
Stir in the cranberry sauce and cook, stirring frequently, until it becomes clear and thickened.
Stir in the remaining 0.5 tsp of vanilla and allow the mixture to cool. Spoon it over the dessert.

Variations

Substitute the cranberry sauce with raspberry or strawberry sauce for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the rice mixture for a warm and cozy touch.

Cooking Tips & Tricks

Be sure to cook the rice until it is thick and creamy to ensure a smooth texture in the torte.

- Chill the torte for at least a few hours before serving to allow it to set properly.

- The cranberry sauce can be made ahead of time and stored in the refrigerator until ready to use.

Serving Suggestions

Serve Cranberry Rice Torte chilled with a dollop of whipped cream on top for a decadent finish. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Simmer the rice mixture over medium heat to ensure it thickens properly.

- Stir constantly when adding the egg mixture to the rice to prevent scrambling.

Ingredient Substitutions

Use graham cracker crumbs instead of wafer crumbs for a slightly sweeter crust.

- Swap out the margarine for butter for a richer flavor.

Make Ahead Tips

The torte can be made a day in advance and stored in the refrigerator until ready to serve.

- The cranberry sauce can also be made ahead of time and stored separately.

Presentation Ideas

Garnish the torte with fresh cranberries or mint leaves for a festive touch. - Serve the torte on a decorative platter for an elegant presentation.

Pairing Recommendations

Pair Cranberry Rice Torte with a glass of sparkling wine or champagne for a celebratory dessert pairing.

- Enjoy it with a cup of hot apple cider for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftovers of Cranberry Rice Torte in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply microwave individual servings for a few seconds until warmed through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 1g

- Sugars: 24g

Fats

- Total Fat: 10g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin D: 1.5mcg

- Calcium: 120mg

- Iron: 1mg

- Potassium: 150mg

Alergens

Contains dairy (milk, cream cheese)

Summary

Cranberry Rice Torte is a rich and creamy dessert that is relatively high in carbohydrates and fats. It is a delicious treat to enjoy in moderation.

Summary

Cranberry Rice Torte is a delightful dessert that combines the flavors of cranberries and rice pudding in a unique and delicious way. With a creamy rice base and a tangy cranberry topping, this torte is sure to be a hit at any gathering. Enjoy it as a special treat during the holiday season or any time you want a sweet and satisfying dessert.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cranberry Rice Torte. It was many years ago, when I was just a young woman eager to learn new dishes and expand my culinary skills. I had always been drawn to the rich flavors and textures of traditional recipes, and the idea of combining cranberries and rice in a dessert intrigued me.

I was browsing through an old cookbook at a thrift store, when I came across a worn, stained page with the recipe handwritten in elegant script. The ingredients were simple yet unique: arborio rice, sweetened cranberries, almonds, and a hint of cinnamon. The method seemed straightforward enough, but I could sense that this torte held a special kind of magic.

I purchased the cookbook and rushed home to give the recipe a try. As I gathered the ingredients and prepared my kitchen, I couldn't help but feel a sense of excitement and anticipation. The aroma of cranberries simmering on the stove filled the air, mingling with the nutty scent of almonds and the warm, comforting smell of cinnamon.

As I mixed the ingredients together, I could feel the texture of the rice changing, becoming creamy and smooth. I poured the batter into a buttered baking dish and watched as it transformed in the oven, rising and turning a beautiful golden brown.

When I finally took the torte out of the oven and let it cool, I couldn't wait to taste it. The first bite was like a revelation - the tartness of the cranberries balanced perfectly with the sweetness of the almonds, and the creamy rice added a luxurious texture. It was a symphony of flavors and textures, unlike anything I had ever tasted before.

I shared the torte with my family and friends, and they were all amazed by its unique and delicious taste. They begged me for the recipe, and I gladly shared it with them, passing on the magic of the Cranberry Rice Torte to those I loved.

Over the years, I have made the torte countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a splash of orange zest for a citrusy kick, or a dollop of whipped cream for a touch of indulgence. But no matter how I adapt it, the Cranberry Rice Torte always remains a special dish for me, a reminder of the joy of discovery and the pleasure of sharing good food with loved ones.

As I grow older, I find myself passing on the recipe to a new generation of cooks, including my own grandchildren. I show them how to carefully measure out the ingredients, how to mix the batter just right, and how to bake the torte until it's perfectly golden brown. And as they take their first bite and their faces light up with joy, I know that the magic of this recipe will live on for years to come.

So if you ever come across a recipe for Cranberry Rice Torte, I urge you to give it a try. Let yourself be transported by the rich flavors and textures, and savor the experience of creating something truly special in your own kitchen. Who knows, you may just stumble upon your own culinary magic along the way.