Traditional rice pasca

Rice pasca is a traditional dessert that brings together childhood memories and festive moments, with an unmistakable taste and inviting aroma. This recipe will not only take you back to the festive meals of yesteryear but will also bring a smile to the faces of your loved ones. Get ready to be inspired by each step and to transform simple ingredients into something truly special.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30-40 minutes
Number of servings: 12

Ingredients for the dough:
- 350g flour
- 1 pinch of salt
- 150ml warm milk
- 100-130g sugar (adjustable to taste)
- 70g melted butter
- 3 egg yolks (from fresh eggs)
- 20g fresh yeast
- vanilla essence (to taste)

Ingredients for the filling:
- 500g sweet cow cheese (preferably well-drained)
- 2-3 eggs (from good quality eggs)
- 200g sugar (adjustable to preferences)
- vanilla essence (to taste)
- 1 cup (about 100g) rice
- 3 cups (about 750ml) milk (for boiling the rice)
- 3 tablespoons sugar (for the rice)
- salt (to taste)

For brushing:
- 1 egg yolk with 5 tablespoons milk (for a golden crust)

Preparation:

Step 1: Preparing the yeast
Start by activating the yeast, an essential step to achieve a fluffy dough. In a small bowl, combine 5 tablespoons of warm milk, 5 tablespoons of sugar, and a little flour (about 1-2 tablespoons). Mix well and let the mixture sit for 10 minutes until the yeast swells and becomes frothy. This process is called "maia" and will ensure even and efficient fermentation.

Step 2: Preparing the dough
In a large bowl, add the flour and salt. Make a well in the center of the flour and add the activated yeast, warm milk, egg yolks, and vanilla essence. Mix with a spatula or your hands until the ingredients combine and you get a sticky dough. It is normal for the dough to be wet.

Gradually add the melted and warm butter, continuing to knead the mixture. If the dough becomes too sticky, you can add a little flour, but don’t overdo it; a soft dough will lead to a fluffier pasca. Once the dough becomes elastic and homogeneous, cover it with a clean towel and let it rise in a warm place, away from drafts, until it doubles in volume (about 1 hour).

Step 3: Preparing the filling
Meanwhile, take care of the filling. Rinse the rice under cold water until the water runs clear. In a pot, add the rice, 3 cups of milk, and 3 tablespoons of sugar. Cook on low heat, stirring occasionally, until the rice absorbs all the milk and becomes soft and fluffy. This process will take about 20 minutes. Let the rice cool.

In another bowl, mix the sweet cow cheese with a pinch of salt, sugar, eggs, and vanilla essence. Once the rice has cooled, add it to the cheese mixture and mix everything very well. Make sure there are no lumps of cheese left for a smooth filling.

Step 4: Assembling the pasca
After the dough has risen, grease your hands with a little oil and gently stretch it with your fingers, forming a circle. Place the dough in a 24cm baking pan that you have greased beforehand with oil. Make sure the dough covers the edges of the pan.

Pour the cheese and rice filling over the dough, smoothing it out with a spatula. If you wish, you can reserve some of the dough to create a pattern on top of the filling, but this is not mandatory.

Step 5: Finalizing and baking
Beat the egg yolk with the 5 tablespoons of milk and brush the entire surface of the pasca well. This will give it a golden and appetizing crust. Preheat the oven to 180°C and bake the pasca for 30-40 minutes, or until it becomes golden and nicely browned.

Step 6: Cooling and serving
After the pasca is baked, let it cool in the pan for 10-15 minutes, then transfer it to a rack to cool completely. This will allow the flavors to intensify and make cutting easier.

Serving suggestions and variations
Rice pasca can be served warm or at room temperature, but it is just as delicious the next day. You can dust it with powdered sugar for an elegant look or accompany it with a fresh fruit sauce or fruit jam. You can also experiment by adding raisins or candied fruits to the filling for an extra burst of flavor.

Nutritional benefits
This rice pasca is a good source of carbohydrates from rice and sugar, proteins from cheese and eggs, and healthy fats from butter. Despite its sugar content, it is a dessert that provides energy and can be included in moderation in a balanced diet.

Frequently asked questions
- Can I replace the cow cheese with another type of cheese?
Yes, you can use ricotta or mascarpone cheese for a different texture.

- How can I make the pasca less sweet?
Reduce the amount of sugar in the filling and in the dough.

- Can the pasca be frozen?
Yes, you can freeze the pasca after it has completely cooled. Make sure to wrap it well to avoid freezer burn.

Rice pasca is more than just a dessert; it is a part of our culture, a symbol of holidays and family gatherings. Each bite will remind you of joyful moments, the warmth of home, and traditions passed down from generation to generation. Now it’s your turn to try this recipe and create new delicious memories!

 Ingredients: Dough: 350g flour, 1 pinch of salt, 150ml milk, 100-130g sugar, 70g butter, 3 egg yolks, 20g yeast, vanilla essence. Filling: 500g sweet cow cheese, 2-3 eggs, 200g sugar, vanilla essence, 1 cup rice, 3 cups milk (to boil the rice) + 3 tablespoons sugar, salt. For brushing: 1 egg yolk with 5 tablespoons milk.

 Tags:  traditional rice pasca