Italian Rice Pie with Chocolate and Dried Fruits

Italian rice pie with chocolate and dried fruits (in italian Bostrengo) is a Christmas cake typical of the Italian patisserie. It is an ancient recipe, made with poor ingredients, based on rice, stale bread, type 00 flour and corn flour, dried fruit, butter, eggs and granulated sugar. A cake with a savory and genuine flavor, with a moist consistency and an intense aroma thanks to the addition of grated orange zest and a drop of rum. As with most traditional dishes, there are many different versions of this cake. For example, the classic Italian rice pie (or Torta di Riso), typical of Easter. This cake is perfect to be enjoyed at the end of a meal with a coffee, or as a snack accompanied by a cup of tea.

How to make Italian Rice Pie with Chocolate and Dried Fruits

Boil the rice in boiling water for the time indicated on the package, then drain it and let it cool (1).

Put the stale bread to soak in milk (2).

Chop all the dried fruit (3).

In a bowl, mix the soft butter with the granulated sugar (4).

Add the rice and eggs (5), then incorporate well.

Add the well-squeezed bread, flour, bitter cocoa powder, dried fruit and mix again (6).

Add the apple, peeled and cut into small pieces (7). Add flavor with the grated orange zest and rum, then mix carefully.

Line a rectangular pan with parchment paper, wet and squeezed, pour the mixture and level it carefully (8). Bake the cake at 175 degrees C and cook for about 1 hour.

After the cooking time has elapsed, take the Bostrengo out of the oven and let it cool, then take it out of the mold and cut it into cubes. Sprinkle it with plenty of powdered sugar and serve (9).

How to store Italian Rice Pie with Chocolate and Dried Fruits

Italian rice pie with chocolate and dried fruits can be preserved at room temperature, under a glass bell jar or in a special airtight container, for 4-5 days.