Barry’s Torta di Riso with Ricecream, Roasted Fruit and Crunchy Rice

For the rice pudding base

  • 1l whole milk
  • 500ml double cream
  • 200g risotto rice
  • 200g caster sugar
  • 2 tsp vanilla purée

For the rice pudding base

  • 1l whole milk
  • 500ml double cream
  • 200g risotto rice
  • 200g caster sugar
  • 2 tsp vanilla purée
  • 1 lemon

For the “ricecream”

  • 300ml whole milk

For the torta

  • 100g of blanched hazelnuts
  • 100g of amaretti biscuits
  • 5 eggs
  • 50g sultanas – soaked in 100ml Amaretto

For the roasted fruit

  • 4 nectarines
  • 12 strawberries
  • 4 tbsp Myrtle liqueur

For the crunchy rice

  • 100g boiled risotto rice
  • 3 tbsp sunflower oil
  • 1 tsp cinnamon powder
  • 2 tsp golden caster sugar

To serve

  • 4 tbsp Myrtle liquor

1- For the rice pudding base

Place a large pan over a medium heat and add the milk, cream, rice, sugar and vanilla. Zest in the lemon. Stir well and gently bring everything to a simmer. Reduce the heat to low and cook for 40-50 minutes, stirring occasionally, until the rice is tender but not mushy.

2- For the “ricecream”

Weigh 700g of the cooked rice pudding base into a large mixing bowl. Stir in the 300ml of milk and then blend, in 2 batches, until completely smooth. Chill on a tray in the fridge before churning in an ice cream machine.

3- For the torta

Crush the hazelnuts and amaretti biscuits to a powder. Separate the eggs and beat together 2 whole eggs with 3 yolks in a large bowl along with a pinch of salt. Add the remaining rice pudding base mixture into the beaten eggs along with the hazelnuts, amaretti biscuits and the sultanas – keep the remaining Amaretto back for later. Stir the mixture well. Preheat the oven to 180°C. Line a baking sheet with baking paper. Pour the mixture into the prepared tray and bake for 30-40 minutes. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready. Remove the cake from the oven, brush over the reserved Amaretto and allow to cool for 30 minutes before cutting out into shape.

4- For the roasted fruit

Line a baking tray with baking paper. Remove the stones from the nectarines and cut the flesh into large chunks. Halve the strawberries. Toss the fruit onto the baking paper lined tray along with the liqueur and mix well. Roast in the oven for 6-8 minutes until softened and slightly coloured.

5- For the crunchy rice

Place a small non-stick pan over a medium heat and add the rice and oil. Stir to break up the rice and then flatten out into one even layer. Cook for 5 minutes until lightly coloured. Flip and repeat. Once golden on the 2nd side, break up the rice disc with a wooden spoon and continue to cook until the rice is golden brown and crunchy all over. Tip in the cinnamon powder and sugar and mix well. Dump the sweet crispy rice onto a paper towel lined plate and let it cool.

6- To serve

Scoop the ice cream into small ramekins and drizzle over the Myrtle liqueur. Place a piece of cooled Torta next to the ramekins and spoon on some of the roasted fruit. Top with the crispy rice.