Amira Torta di Riso with Dark Chocolate and Orange
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Level: Moderate
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Cooking Time: 45 Minutes
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Preparation Time: 30 Minutes
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Serves 8
What You Need
For the Amira Torta di Riso:
- 25 g Butter, melted
- 2 tbsp Dry fine polenta
- 1 litre whole milk
- 100 g granulated sugar
- Finely grated zest of 3 large oranges
- 300 g Amira pure basmati rice
- 4 Eggs, separated
- 200 g Dark chocolate, roughly chopped (at least 70% cocoa solids)
- Cocoa powder for dusting
For the Caramelised Oranges:
- 125 g caster sugar
- 100 ml Hot water (from a recently boiled kettle)
- 3 Oranges (from above) cut into segments, pith removed
What to do
Prepare a 23cm spring form tin by brushing the inside well with melted butter. Sprinkle in the polenta and tap around the tin until its evenly covered. Set aside.
Add the milk, sugar and orange zest to a generous saucepan and bring up to the boil, stirring well until the sugar has dissolved. Stir through the rice and simmer steadily, stirring regularly, until the basmati rice recipe is cooked through and the sauce thick and creamy. Turn off the heat and allow to cool completely - spreading out onto a shallow tray will speed this up considerably.
Whilst the pudding is cooling, make the caramelised oranges by adding the sugar to a small heavy based saucepan. Set over a medium heat and leave, without stirring, until the sugar begins to melt and turn to caramel. Continuing cooking, tipping the pan back and forth to ensure all the sugar melts, until you have a deep amber syrup. Very carefully, it will spit and hiss, slowly pour in the the hot water, swirling the pan gently to mix. Once all the water is in, drop in the orange segments, turing them over to coat in the syrup. Pour into a shallow bowl and set aside to cool.
Preheat the oven to 200oC / fan180oC.
Once the rice pudding is cool, stir the egg yolks through the basmati rice. In a clean bowl, whisk the egg whites until they form stiff peaks. Fold the egg white through the rice with a large metal spoon until it is just mixed. Finally fold through the chopped chocolate before pouring into the prepared tin, leveling with the flat of a knife. Bake in the oven for 30-35 minutes until golden brown in top and just set. Allow to cool a little in the tin before removing to a serving plate.
Dust the top of the cake liberally with cocoa powder before serving. Serve the cake whilst still warm or eat at room temperature, with the orange segments on the side.
Enjoy!
