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Torta di riso

The celebration of Easter embraces the grain of rice in this wonderful way. You can use a pudding rice if you prefer however I would recommend for you to use a risotto rice such as arborio or carnaroli as the rice holds and retains its oval form perfectly.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword Rice Cake, Torta di Riso
Prep Time 20 minutes
Servings 9 People

Equipment

  • Pre-heat oven: 140C fan-assisted
  • Cake tin: 9 x 9inch square

Ingredients

  • 700 ml Milk
  • 165 gm  Carnaroli Rice
  • 1 Lemon Zest & Juice
  • 75 gm Softened Butter
  • 75 gm Caster Sugar or Light Muscovado Sugar
  • 3 Eggs
  • 2 tsp Vanilla or 1 Vanilla Pod
  • 20 ml Strega or Limoncello (this can be omitted)

Instructions

  • Warm the milk and add the rice, cook for 15 minutes or until the grains are tender and cooked through.
  • Add the lemon zest and stir.
  • Ensure the base of the pan does not catch, intermittent stirring will be required.
  • Remove the pan from the heat and tip the rice and milk into a large bowl, this will help the rice and milk cool. Allow the rice to sit for 15 minutes.
  • Pre-heat the oven.
  • Line and grease your cake tin, I prefer to use greaseproof paper.
  • Add the butter and sugar to the rice and stir well along with the vanilla and strega or limoncello. Squeeze in half the juice from the lemon.
  • Separate the eggs and add the yolks to the rice mixture and stir. In a separate bowl whisk the whites until they become volumized, fluffy clouds
  • Fold the whites into the rice and pour the mixture into the prepared cake tin.
  • Bake for 50 minutes.

Notes

Carmela’s tip: You can substitute the lemon with a vibrant clementine, orange or lime for a change of flavour and aroma.
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