Cake: Easter Ricotta Pastiera

By fsilver4

Ingredients

• 1 quart whole milk
• 3/4 cup arborio rice
• 1 teaspoon cinnamon
• 1 vanilla bean, split or 1 tsp vanilla paste
• 1 1/4 cups sugar> DIVIDED into 3/4 cup and 1/2 cup
• 3 lbs fresh ricotta cheese, drained 3 hours, or overnight in cheesecloth
• 3 large eggs, plus
• 3 large egg yolks, lightly beaten

Preparation

Step 1

Bring milk to a boil in a large sauce pan over medium high heat.
Stir in rice, cinnamon, and vanilla bean
Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.

Remove pan from heat, stir in 3/4 cup sugar, cover and let cool stirring occasionally
Discard the vanilla bean if you are using one.

Preheat oven 350*

Butter and flour an 8" springform pan.

In a large bowl, fold together the rice mixture, ricotta, whole eggs and egg yolks and remaining 1/2 cup sugar, very carefully using spatula.

Pour into prepared pan.
Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
Transfer to cooling rack and when cake is completely cool, run a knife around edge to loosen. Remove outer metal ring.

Sprinkle with confection sugar