Ebano Rice Cakes with Fonduta

Ebano Rice Cakes with Fonduta, a classic Italian recipe from Cascina Oschiena, sustainable rice producer in Piedmont.

35 oz (1 kg) Ebano black whole grain rice
0.85 cups (200 ml) cream (for the fonduta)
0.85 cups (200 ml) milk (for the fonduta)
8.8 oz (250 g) Fontina cheese (for the fonduta – try Vallet Pietro)
extra virgin olive oil (try Flaminio)
salt (try Halen Mon) & black pepper

Boil Ebano rice for 30 minutes. Drizzle extra virgin olive oil over the rice immediately after draining (while rice is still warm).
For the fonduta: in a saucepan bring to boil milk and cream, turn off the stove, then add grated Fontina cheese and salt to taste.
Form the rice into flat disks (roughly 3/4 inches in diameter). Broil in the oven for 10 minutes, then garnish with the fonduta and add black pepper to taste.

photo courtesy of Cascina Oschiena 
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