Crème de Riz Torte

Crème de Riz Torte Recipe - Delicious Dessert from the USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Crème de Riz Torte is a delightful dessert that combines the creamy texture of rice pudding with a crunchy meringue topping. This recipe is perfect for those who enjoy a sweet treat with a hint of nutty flavor.

History

The origins of Crème de Riz Torte can be traced back to traditional rice pudding recipes that have been enjoyed for centuries. This modern twist on a classic dessert adds a layer of meringue for an extra special touch.

Ingredients

0.25 cup of raisins
3 tbsp of almond-flavored liqueur
2 cups of cooked rice
0.25 cup of sugar
0.13 tsp of salt
1 cup of milk
1 cup of heavy cream
2 beaten egg yolks
1 tbsp of butter or margarine
1 tsp of vanilla extract
1 x 9 inches tart or pastry shell, baked
2 egg whites
0.25 tsp of cream of tartar
0.25 cup of sugar
0.25 cup of toasted sliced almonds

How to prepare

Soak raisins in liqueur for one hour.
In a 2- to 3 qt (2.84 liter) saucepan, combine rice, sugar, salt, milk, cream, raisins, and liqueur.
Cook over medium heat, stirring frequently, until thick and creamy.
Remove from heat and whisk in egg yolks, butter, and vanilla.
Pour the mixture into a tart shell and set it aside.
In a small bowl, beat egg whites and cream of tartar until frothy.
Gradually add sugar, beating continuously, until stiff peaks form.
Using a pastry bag, decorate the top of the hot pudding with meringue and sprinkle with almonds.
Bake at 400°F (204°C) for 3 to 5 minutes or until the meringue is lightly browned.

Variations

Add a sprinkle of cinnamon or nutmeg to the pudding for a warm and cozy flavor.
Try using different types of nuts, such as pecans or walnuts, for a unique twist on the topping.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender and creamy to achieve the perfect texture for this dessert.

- Whisking in the egg yolks and butter at the end of cooking helps to thicken the pudding and add richness.

- Decorating with meringue and almonds before baking adds a beautiful and delicious finishing touch.

Serving Suggestions

Serve Crème de Riz Torte warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon.

Cooking Techniques

Be sure to cook the pudding over medium heat, stirring frequently, to prevent burning and ensure a smooth texture.

- Whipping the egg whites until stiff peaks form is key to creating a light and fluffy meringue topping.

Ingredient Substitutions

If you don't have almond-flavored liqueur, you can use rum or brandy as a substitute.

- For a dairy-free version, you can use coconut milk and coconut cream instead of milk and heavy cream.

Make Ahead Tips

You can prepare the pudding and meringue topping ahead of time and assemble and bake the torte just before serving for a stress-free dessert option.

Presentation Ideas

Serve Crème de Riz Torte on a decorative platter or individual dessert plates for an elegant presentation.

Pairing Recommendations

This dessert pairs well with a cup of coffee or tea for a sweet and satisfying end to a meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dessert is a good source of calcium and iron.

Alergens

Contains: eggs, milk, almonds

Summary

This dessert is a rich and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Crème de Riz Torte is a delicious and comforting dessert that is sure to impress your guests. With its creamy rice pudding base and crunchy meringue topping, this recipe is a delightful treat for any occasion.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Crème de Riz Torte. It was many years ago, back when I was just a young girl learning how to cook from my own grandmother. She had a treasure trove of recipes that she had collected over the years, and she was always willing to share her knowledge with me.

One day, as I was flipping through her worn recipe book, I came across a page that was marked with a faded yellow post-it note. The heading read "Crème de Riz Torte" in elegant cursive handwriting. Intrigued, I asked my grandmother about the recipe, and she smiled as she began to tell me the story behind it.

She explained that she had learned the recipe from a dear friend of hers many years ago. This friend had traveled to France and had tasted this exquisite dessert at a quaint little bakery in the countryside. She was so taken with the taste that she begged the baker for the recipe, and he was kind enough to share it with her.

My grandmother's friend had then passed the recipe on to her, knowing that my grandmother shared her love for baking. And now, she was passing it on to me, hoping that I would continue the tradition of making this delicious dessert for our family.

I listened intently as my grandmother described the ingredients and the steps involved in making the Crème de Riz Torte. It was a delicate and intricate dessert, requiring patience and precision in its preparation. But my grandmother assured me that the end result was well worth the effort.

I eagerly set out to make the Crème de Riz Torte, following my grandmother's instructions to the letter. I carefully measured out the rice flour, sugar, and butter, mixing them together to form a crumbly dough. I then pressed the dough into a tart pan, creating a thin, buttery crust that would serve as the base for the torte.

Next, I prepared the creamy rice filling, simmering the milk and rice together until the mixture thickened and became smooth and velvety. I added a touch of vanilla and a hint of cinnamon, infusing the filling with warm, comforting flavors that reminded me of my grandmother's kitchen.

Once the filling was ready, I poured it into the prepared crust, smoothing it out with a spatula to create a perfect, even layer. I then placed the torte in the oven, watching anxiously as it baked to golden perfection.

As the torte emerged from the oven, I could hardly contain my excitement. It looked just like the picture in my grandmother's recipe book, with a crisp, golden crust and a creamy, fragrant filling. I couldn't wait to taste it.

I let the Crème de Riz Torte cool for a few minutes before slicing into it, savoring each bite with delight. The crust was buttery and flaky, the filling rich and creamy, with a subtle sweetness that lingered on my tongue. It was a dessert unlike any I had ever tasted before, and I knew that I had stumbled upon a true gem of a recipe.

From that day on, the Crème de Riz Torte became a staple in our family gatherings, a dessert that was always met with smiles and compliments. I continued to make it for years to come, passing the recipe on to my own children and grandchildren, just as my grandmother had done for me.

And so, the tradition of the Crème de Riz Torte lives on, a testament to the enduring power of a good recipe and the joy that comes from sharing it with those we love. And every time I make it, I think of my grandmother and her friend, and the special bond that we all share through the love of food and family.