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Rice Cake (Torta Di Riso)

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“Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.”
READY IN:
2hrs 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Butter a 10-inch spring form pan.
  3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
  4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
  5. Stir in rice and reduce heat.
  6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
  7. Remove from heat and let cool.
  8. Beat eggs until foamy in a large bowl.
  9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
  10. Mix thoroughly.
  11. Pour rice mixture into buttered pan and level top with a spatula.
  12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
  13. Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.

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