LeGourmetTV Is Now Glen & Friends Cooking!Part cheesecake, part rice pudding... this recipe is all flavour!Ricotta CakeIngredients4 cups whole milk¾ cup arborio rice1 teaspoon ground cinnamon½ teaspoon coarse salt1 vanilla bean, split lengthwise1¼ cups granulated sugar3 475g tubs fresh ricotta cheese3 large whole eggs plus 3 large egg yolks, lightly beatenConfectioners' sugar, for dustingMethodBring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, 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 granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.Preheat oven to 350 degrees. In a large bowl, combine ricotta, whole eggs and egg yolks, and the rice mixture. Pour into springform pan. Bake until golden on top and almost set in the centre, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve.- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
