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.
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.