Vialone Nano Veronese IGP Rice Cake with Pears and Chocolate


Ingredients for 4 people

200 g Vialone Nano Veronese IGP rice

1 liter of milk 

3 ripe pears 

50 g dark chocolate 

200 g breadcrumbs

100 g sugar 

1 vanilla stick

1 untreated lemon

2 tablespoons brandy

3 eggs 

1 sachet of baking powder 

3 tablespoons extra virgin olive oil

2 tablespoons icing sugar





Preparation time

40 mins


Bring the milk to a boil, with a pinch of salt, vanilla, and the zest of half a lemon; add the rice and cook until it has absorbed all the liquid.

Remove the lemon zest and vanilla, let cool, and incorporate the granulated sugar, brandy, lightly beaten eggs, two tablespoons of oil, 150 g breadcrumbs, and baking powder.

Mix everything together carefully and top with the diced pears, spray with a little lemon juice and well drained, and the chopped chocolate. Stir until the mixture is smooth.

Then transfer it to a greased baking tray sprinkled with breadcrumbs and bake at 170° for 50 minutes.

When cooked, unmold the warm cake; let it cool completely and serve it sprinkled with powdered sugar.

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