Ingredients for Rice Cake Torta Di Riso
- Breadcrumbs
- 2 cups whole milk
- ½ cup granulated sugar
- Lemon, Zest Of
- 1 ½ cups Arborio rice
- 4 large eggs
- Blanched Almond
- Candied Citron Peel
- ¼ cup rum + 2-3 tablespoons for drizzling
- Whipped cream (optional)
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How to Make Rice Cake Torta Di Riso
- Preheat oven to 350°F (175°C).
- Butter a 10-inch springform pan.
- Sprinkle the pan with 2 tablespoons of fine unflavored breadcrumbs, tapping out the excess.
- In a medium saucepan, combine 2 cups whole milk, ½ cup granulated sugar, and the zest of 1 lemon.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Stir in 1 ½ cups Arborio rice and reduce the heat to low.
- Simmer uncovered for 45-60 minutes, or until all the liquid is absorbed, stirring occasionally to prevent sticking.
- Remove from heat and let cool completely.
- In a large bowl, beat 4 large eggs until light and foamy.
- Gently fold in the cooled rice mixture, ½ cup slivered almonds, ¼ cup finely chopped candied citron, and ¼ cup rum.
- Mix thoroughly until well combined.
- Pour the rice mixture into the prepared springform pan and level the top with a spatula.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and pierce the top of the cake with a fork. Drizzle with 2-3 tablespoons of rum.
- Let cool completely in the pan before removing the sides of the springform.
- Decorate with whipped cream (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
204g
Fat
29g
Carbs
27g
