Pastiera With Strawberry Sauce - Easter Ricotta Cake

Step 1: Bring milk to a boil in a large sauce pan 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 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean.

Step 2: Preheat oven to 350°F degrees. Butter and flour an 8-inch springform pan.

Step 3: In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.

Step 4: Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.

Step 5: Sauce: Combine all ingredients in a medium nonreactive saucepan. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes. Serve warm or at room temperature.