Torta Di Riso- Rice Cake
By Academia Barilla, adapted by the Sur La Table kitchen
Torta Di Riso- Rice Cake
By Academia Barilla, adapted by the Sur La Table kitchen
Yield/Serves:
Makes 10 servings
- 4 cups water
- 4 cups whole milk
- 7 oz sugar
- Zest of one lemon
- Salt to taste
- 16 oz. Carnaroli rice
- 4 tablespoons butter
- 6 eggs
- 3½ oz almonds
- 0.7 fluid oz Maraschino liqueur
Torta di Riso is a quintessential northern-Italian dessert.
Simple cakes or tortes of rice like this are commonly found in many parts of Italy.
In Bologna, rice torte is prepared and offered as a good luck gesture to the participants of holiday processions—a tradition that dates back to 1470.
Torta di Riso stuffing can contain almonds or a variety of candied fruit.
Preheat oven to 350°F degrees. Butter a 9x13 baking dish and set aside.
Bring the water, milk, sugar, lemon zest and salt to a boil. Add the rice and cook until the all the liquid is absorbed, strain, and place on a cookie sheet to allow the mixture to cool.
Once the rice has cooled, place in a large bowl. Add the butter, eggs and almonds, mix well and pour batter in the prepared baking dish.
Bake for 30 minutes. Remove cake from oven and allow to it cool completely. Once cooled, brush cake with maraschino liqueur and serve.
Preheat oven to 350°F degrees. Butter a 9x13 baking dish and set aside.
Bring the water, milk, sugar, lemon zest and salt to a boil. Add the rice and cook until the all the liquid is absorbed, strain, and place on a cookie sheet to allow the mixture to cool.
Once the rice has cooled, place in a large bowl. Add the butter, eggs and almonds, mix well and pour batter in the prepared baking dish.
Bake for 30 minutes. Remove cake from oven and allow to it cool completely. Once cooled, brush cake with maraschino liqueur and serve.