Pastiera di riso al latte masala English version

To prepare the pastiera rice masala in icing suzette I deconstructed, disassembled and reassembled the foundations of three cultures: the italian rice pastiera , the French crepe suzette and Indian masala tea will never be the same. Contamination of shapes and aromas, flavors and colors sets this dessert that tastes embrace, sweet cuddle Indo-European. Cardamom and cinnamon, king and queen of spices, undisputed reign of a cohort of black pepper, cloves and fresh ginger: so was born the masala, which is the mixture that is used for the masala tea, the national drink made ​​of Indian black tea with milk, creamy and extremely aromatic.
Grand Marnier, the famous French liqueur dominates in the icing used for crepe suzette, probably the most famous French dessert in the world. A glaze that provides, in addition to the Grand Marnier, the use of powdered sugar, butter, orange juice and lemon juice. Well, my contamination involves the crepe suzette with no cracks but accompanied the pastiera rice milk masala.
Then we come in Campania. The pastiera, variations in grain or rice bran is a sweet world famous. I chose the rice because the rice in India is king and there are many Indian sweets made ​​of rice. The original recipe of rice Neapolitan pastiera, then, here is contaminated masala, frosting suzette and integral shortbread: become frosted, more rustic but equally sweet, less flowery and more spicy. Sweet, very sweet because they are sweet Indian sweets. Sweetness is countered by  slightly sour aftertaste of suzette glaze, in a balanced equilibrium that delights teases the senses.

WHAT YOU NEED?

For the integral shortbread:

1 egg
25 grams of butter
15 grams of extra virgin olive oil
50 grams of milk PS
90 grams of flour 00 integral
20 grams of barley flour
20 grams of oat flour
20 g of rye flour
50 grams of brown sugar
1 teaspoon of vanilla extract
peel of 1/2 lemon
peel of 1/2 orange

For the rice pudding Masala:

1 cup Arborio rice (80 g)
4 cups (320 ml in total) of fresh whole milk (or 3 of fresh whole milk and 1 buffalo milk)

Before adding the rice:
2 teaspoons ground cinnamon
2 tsp cardamom powder
2 tablespoons finely grated ginger
2 teaspoons of cloves, chopped
1 teaspoon of black pepper
1 pinch of nutmeg
1 pinch of salt
60 grams of sugar
seeds 5 cm vanilla bean

For the filling of pastiera:
200 grams of ricotta
2 eggs
3 tablespoons cream
1 knob of butter
10 tablespoons granulated sugar

For the frosting suzette:
juice of 1 and 1/2 orange
juice of 1/2 lemon
25 g of powdered sugar
75 ml of liquor much marnier
60 grams of butter
1 tip of corn starch

Powdered sugar mixed with spices of masala to decorate

HOW TO PROCEED?

Prepare first integral shortbread. In a bowl mix together all the ingredients quickly: you’ll get a fairly soft dough that will stand in refrigerator for at least 1 hour.
Prepare the rice milk masala. Pour into a thick-bottomed saucepan steel milk with all the ingredients listed under ‘Before adding the rice “, bring to a boil and pour over the rice. Cook over low heat for about 20 minutes, stirring often does not stick to the rice and spices on the bottom of the pot. After 20 minutes, turn off the heat and let stand (with lid) for about 10 minutes. Then stir in the egg yolks, cream, melted butter, granulated sugar, ricotta and only at the end of the egg whites until stiff.
Then compose the pastiera. On parchment paper roll out the shortbread to the thickness of about 3 mm, wipe it with his paper on a baking tray for pastiera a diameter of 16 cm in order to coat the bottom and sides. Pour into the prepared rice and slightly lower on the edges of rice stuffing. Bake in a preheated oven at 180 ° C on the third shelf on high for about 75 minutes (until the surface is golden brown. Then turn off the oven and let rest for about pastiera within 1-2 hours. Then remove the pastiera from the oven and transfer to a serving platter. Only when completely cool sprinkle with icing sugar and masala.

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