This is a print preview of "Rice Cake (Torta Di Riso)" recipe.

Rice Cake (Torta Di Riso) Recipe
by Global Cookbook

Rice Cake (Torta Di Riso)
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  Servings: 6

Ingredients

  • 4 c. (1 L) lowfat milk
  • 1 1/4 c. (310 ml) sugar
  • 1/4 tsp (1 ml) salt
  •     The grated zest of 1 lemon
  • 1/3 c. (80 ml) rice, preferably Arborio
  • 4 x Large eggs, beaten
  • 1/2 c. (125 ml) minced blanched almonds
  • 1/2 c. (125 ml) minced candied citron or possibly lemon peel
  • 2 Tbsp. (30 ml) rum (optional)
  •     Butter
  •     Dry, unseasoned bread crumbs

Directions

  1. This recipe is an Easter tradition in Bologna, but it's good anywhere, anytime. This cake improves with age, so cook it up to several days in advance for best results.
  2. Combine the lowfat milk, sugar, salt, and lemon zest in a pot and bring to a boil over moderate heat. Stir in the rice and simmer uncovered on the lowest possible setting for 2 1/2 to 3 hrs, stirring occasionally, till the mix becomes a dense, pale-brown mush. Set aside to cold. In a mixing bowl, beat the rice mix into the Large eggs, adding it a little at a time, till combined. Stir in the almonds, citron, and optional rum till thoroughly combined. Generously butter the bottom and sides of a 6 c. (1.5 L) rectangular cake pan and coat with bread crumbs. Pour the batter into the cake pan and bake in a preheated 350F (180C)
  3. oven for 1 hour. Cold on a wire rack and invert onto a serving platter. Store in the refrigerator for up to 3 days, or possibly at room temperature for 24 hrs before serving.
  4. Serves 6 to 8.