Torta Di Riso
Indulge in the timeless elegance of *Torta di Riso*, a traditional Italian rice cake that beautifully balances creamy textures with zesty and aromatic flavors. Made with tender Arborio rice simmered in milk and infused with hints of lemon zest and vanilla, this dessert embodies comforting sophistication. The addition of eggs creates a luscious, custard-like texture, while a touch of optional almond liqueur deepens the flavor profile. Perfectly golden and dusted with powdered sugar, this sweet treat can be served chilled or at room temperature, making it an ideal dessert for any occasion. Easy to prepare with simple ingredients, *Torta di Riso* is a delightful fusion of rustic charm and refined flavor.
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Recipe Information
Ingredients
- 200 grams Arborio rice
- 1 liters Whole milk
- 150 grams Sugar
- 50 grams Unsalted butter
- 4 large Eggs
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- 2 tablespoons Almond liqueur (optional)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
In a medium saucepan, combine the Arborio rice, milk, and salt. Cook over medium heat, stirring frequently, until the rice is tender and the milk is mostly absorbed, about 25-30 minutes. Be careful not to let it stick to the bottom of the pan.
Remove the rice mixture from the heat and stir in the butter, sugar, lemon zest, and vanilla extract. Let it cool to room temperature.
In a large mixing bowl, beat the eggs until light and frothy. If using almond liqueur, stir it into the beaten eggs.
Once the rice mixture has cooled, fold it gently into the eggs, making sure to combine thoroughly without deflating the mixture.
Pour the mixture into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 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 allow it to cool completely in the pan. Once cooled, unmold it and transfer it to a serving plate.
Dust the top with powdered sugar before serving. Serve at room temperature or chilled.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 218.4 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1428 mg | 110% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1935 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.
