Ricotta rice tart with berries
For the crust
1 packet tennis biscuits, crumbed...
½ cup butter, melted
½ teaspoon cinnamon
For the filling
1 tablespoon butter
½ cup Spekko Saman White Rice
2 cups milk
3 eggs
1 cup castor sugar
250 g ricotta cheese
1 teaspoon vanilla essence
castor sugar for sprinkling
1 cup raspberries or strawberries
1. Heat the oven to 180 degrees C.
2. Mix the crumbed biscuits with the butter and cinnamon.
3. Press the mixture into a creased 22 cm pied dish. Refrigerate for at least an hour.
4. Heat the butter in a pot over medium heat and add the rice.
5. Stir until all the rice kernels are butter coated.
6. Add the milk and boil. Lower heat and simmer very slowly, stirring all the time until the rice is cooked. This will take about 20 minutes. Set aside to cool.
7. Beat the eggs, add the castor sugar and beat until light and creamy.
8. Beat in the ricotta cheese and vanilla essence.
9. Add to the cooled rice and stir until combined.
10. Top the pie crust with the mixture, then bake for 20 – 25 minutes until firm to the touch.
11. Sprinkle with the castor sugar when still warm. Cool the pie, then decorate with some berries.