Sweet|rice

Start early by preparing the pastry because it will need to rest in the refrigerator for at least an hour. Combine flour, sugar and a pinch of salt, then add the butter and work it lightly with your fingers along with the other ingredients until you get a crumbly dough. Add the lightly whipped egg and knead the ingredients again just enough to form a smooth dough. Shape it into a ball, flatten it a bit, wrap it in plastic wrap and let it rest
In the refrigerator for at least one hour.
After this time has passed, remove it from the refrigerator, knead it slightly to soften it and then roll it out on a floured surface to a thickness of 5 mm.
Grease or line a 20-cm-diameter hinged mold with baking paper and cover it with the pastry. Cover also the inside with baking paper, fill with dried beans or chickpeas and bake in a 175°C oven for about half an hour,
Until it is golden.
While the pastry bakes, prepare the filling. Cook the rice with the milk and a pinch of salt over low heat until the rice is soft and the milk has been almost completely absorbed. Don’t lose sight of it and stir it often because rice is treacherous and tends to stick.
When it is ready take it off the heat, let it cool down and then add the egg yolks, sugar, butter and vinsanto. If you want to add raisins, now it is the time. Finally gently combine
the two egg whites beaten to stiff.
Remove the chickpeas from the pastry shell, fill it with rice and level the surface with a knife. Bake it in a hot oven at 175°C for 30 minutes until it is golden brown on the surface.
Remove it from the oven and let it cool before serving. You can decorate it with powdered sugar or top the surface
With apricot jam.