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New York City Chefs Daily Recipe for 3/16/2001 Recipe for Torta Di Riso
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chef Dr. Delicious recipes : Brandy Almond Rice Torte recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
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Chef's Daily Recipe for 3/16/2001 - Recipe for Torta Di Riso
"Brandy Almond Rice Torte"

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"As we graze it grows"

1 quart milk, hot
3/4 teaspoon salt
1 cup uncooked long grain rice
1 - 2 1/2 by 1 1/2 inch slice lemon peel plus 1/2 heaping teaspoon grated lemon peel
2 - 2/12 by 1 1/2 inch slices orange peel plus 1/2 heaping teaspoon grated orange peel
3 to 4 espresso coffee beans
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 1/2 cups crushed, blanched almonds
2 egg yolks, lightly beaten
2 eggs lightly beaten
1/2 cup good Cognac
3 teaspoons Aurum or Grand Marnier

Mix hot milk and salt in top of large double boiler, and place over moderately boiling water.  Add the rice, sliced lemon and orange peels, and coffee beans.  Cover loosely and steam, stirring very frequently with a fork, for approximately 1/2 hour, or until rice is tender and milk is absorbed.  Remove from heat and let rice cool completely.  Preheat oven to 375 degrees.  When rice is cool, remove and discard lemon and orange peels and coffee beans.  Add sugar, vanilla extract, almonds, beaten eggs, and egg yolks, 1/4 cup of the Cognac, and the grated lemon and orange rinds.  Mix thoroughly.  Pour mixture into well buttered baking pan or pans to a height of no more than 1 1/4 inches.  Bake in oven for 30 to 45 minutes, or until top is golden brown and a knife, inserted in the torta, comes out clean.  Remove from oven, prick top all over with a fork, and pour over it a mixture of the remaining Cognac and Aurum or Grand Marnier.  Chill completely before cutting into small lozenges. Serves 6 to 8.
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