Rice Cake Torta Di Riso
Indulge in the timeless elegance of *Rice Cake Torta Di Riso*, a classic Italian dessert that combines creamy Arborio rice, zesty citrus, and a subtle hint of vanilla into a rich, custard-like cake. Perfectly balanced with aromatic lemon and orange zest, this comforting treat is baked until golden and finished with a delicate dusting of powdered sugar. Made with pantry staples like milk, eggs, and butter, and optionally enhanced by almond liqueur for a sophisticated twist, this recipe is a beautiful harmony of simplicity and flavor. Ideal for serving at celebratory gatherings or as a cozy after-dinner dessert, the Torta Di Riso is a crowd-pleaser that delivers an authentic taste of Italy. With its rustic charm and creamy texture, this rice cake is a must-try for fans of traditional European desserts.
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Recipe Information
Ingredients
- 150 grams Arborio rice
- 1 liter Whole milk
- 200 grams Granulated sugar
- 50 grams Unsalted butter
- 4 large Eggs
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond liqueur (optional)
- 1 pinch Salt
- 20 grams Powdered sugar (for garnishing)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter. Optionally, line the bottom with parchment paper for easier removal.
In a medium-sized pot, combine the Arborio rice, whole milk, and a pinch of salt. Cook over medium heat, stirring frequently, until the rice is tender and most of the milk is absorbed, about 25-30 minutes. The mixture should be creamy, like a thick risotto.
Remove the pot from the heat and stir in the butter, granulated sugar, lemon zest, and orange zest. Let the mixture cool for 10-15 minutes.
In a large mixing bowl, whisk the eggs until smooth. Gradually add the cooled rice mixture to the eggs, stirring continuously to avoid cooking the eggs.
Mix in the vanilla extract and almond liqueur (if using) until evenly combined.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan. Once cool, gently release it from the pan and transfer to a serving dish.
Dust the top with powdered sugar before serving. Slice and enjoy your homemade Torta Di Riso!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 280.7 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1415 mg | 109% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
