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Rice cake

Rice ... ancient myths and legends seek to explain the possible origin ...


In India is said that one day the god Shiva created a beautiful maiden named Retna Dumilla (Shining Jewel). The god, given the incredible beauty of the young, fell in love with her and asked her to be his wife.
Retna Dumilla replied that they would get married if he had not first created a food with which to eat every day without getting tired.
Shiva made several attempts but all were useless because Retna Dumilla was picky, so the god was angry, he forced the girl to marry him by force.
The girl died of pain but, after forty days, at night on his tomb appeared of little lights ... those lights in the morning sprang up many small shoots.
Moved, Shiva gave the plant the name of Pari (rice).
That plan would give the men and the gods as food Retna Dumilla had requested a food you could eat every day.
island of Java still priests in rice (Dukon Equal), show the people the best days and hours to do the sowing and the harvest and pray for the soul of Dumilla.


In Vietnam it is said, however, that in ancient times, a king on his deathbed, instructed the older children go in search of the most delicious dish, fit for a sovereign in order to offer to the ancestors when they were presented before them. After much searching, the children returned with their proposals, but none of them meets his old father.
Then the youngest son decided to turn the company groped by invoking the help of his protecting genius. The genie told him to use the rice, the symbol of heaven and earth and add it to meat, a symbol of men ... The king was moved, and his son had the throne ...
Today this dish, wrapped in a banana leaf, the Banh Chung is the national dish of Vietnam.



In China, moreover, the term used for rice farming also means ... and in many Chinese dialects, the word means eating, just eating rice ... These examples signify the importance of this wonderful ingredient for people who for millennia have made it the basis of their diet ...


Today, in honor of this malleable natural product I decided to make my rice cake ...
The base is made up of a pastry much lighter than traditional ... the filling, however, the taste reminds me of the rice and milk to my country to be eaten when the host abundance was not yet fixed in people's homes ...


Say no more ... lets talk about the recipe, the photo and the folk legends ... It all stems from ancient rural traditions and roots of this plant that I adore .. Everything is born again in a natural way ... as a mental stream that flows fast in the river history ... and everything, once more, returns to make sense ...


Ps: for those who had not yet read the presentation of my new newsletter and would like to add to it all the info can be found here ...


doses for the base of the cake:

• 200 g of flour 00 (with W weak);
• 100 g of cornstarch ( corn starch);
• 70 g of sugar;
• 60 g di burro a pezzettini;
• 1 uovo;
• 1/2 bicchierino di latte fresco intero;
• 1/2 bustina di lievito;
• 1 pizzico di sale.

Procedimento:

1. Setacciare la farina, la maizena ed il lievito e porli a fontana sul piano di lavoro;
2. Unire lo zucchero, il burro, l'uovo, il sale ed iniziare ad impastare il tutto, aggiungendo via via il latte fino to achieve a consistency similar to that of the crust;
3. Wrap the mixture in plastic wrap and place in refrigerator for at least half an hour;
4. Spread then with the help of a rolling pin and flour, place it on a buttered cake mold previously, prick the pastry and fill with the mixture;
5. Bake in preheated oven at 180 ° C for about 20 minutes (depending, however, always the oven).

Doses for the filling:

• 200 g riso Vialone Nano;
• 650 ml di latte fresco intero;
• 1 bacca di vaniglia;
• 100 g di zucchero;
• 1 uovo;
• 1 pizzico di sale.

Procedimento:

1. Cuocere il riso per soli 5 minuti in acqua bollente con un pizzico di riso (proprio un pizzico, non di più);
2. Scolare il riso e metterlo in una pentola assieme al latta (Which cover it completely) and the vanilla bean open (so that the seeds fall out during cooking);
3. Turn on the heat and cook for about 35 minutes (until the milk has been absorbed everything from rice) ;
4. Turn off the heat and add sugar, then cool the mixture;
5. Add egg, stir well to mix and use as a filling of all the prepared crust;
6. Cook as described in the proceedings of the pastry;
7. Let Cool the cake and enjoy.