Italian rice cake (or torta di riso) is a well-known favorite, usually prepared during the Easter holiday. You can find it in almost every café in Italy. The rice dessert has a light lemon and vanilla flavor and is not too sweet.  It’s the perfect treat to accompany your morning cappuccino. Every bite leaves something to be desired.

How to make Italian rice cake

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Put the washed and dried rice in a saucepan, pour water over it, add a pinch of salt and cover the pan. Cook over medium heat (stirring occasionally) until all the water is absorbed.

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Now pour in the milk, stir and cover the pot. Cook over very low heat (stirring occasionally) until the rice is tender and the milk is absorbed. This takes about 20-30 minutes, depending on the rice used. Once this is done, remove from heat and let cool.

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Meanwhile, separate the eggs. Add the sugar, vanilla sugar and butter (at room temperature) to the egg yolks and mix well until smooth, creamy and fluffy. Never mind.

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Beat the egg whites until soft peaks form.

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Now add the egg yolk mixture to the cooled rice and stir gently until well blended.

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Add the beaten egg whites and gently fold them into the rice mixture (be careful not to disturb the soft texture of the beaten egg whites!).

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Grate the zest of half a lemon and mix lightly.

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Grease a 30×30 inch baking dish with oil and sprinkle with a handful of fine bread crumbs.

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Pour in the rice mixture and bake in a preheated oven (180°C) for 35-40 minutes.

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When the top is golden brown, remove the pan from the oven.

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Cut the cake into 6 or 8 squares and serve while still warm. Sieve the caster sugar and add 3 to 4 tablespoons of apricot jam.

Can you freeze an Italian rice cake?

Because the texture of the rice changes dramatically after freezing, it is best to enjoy this dessert fresh and not freeze it. Store in the refrigerator for up to 3 days.

Tips

You can also make a crust for this cake. Simply mix 1 cup graham cracker crumbs with ½ teaspoon cinnamon, ¼ teaspoon nutmeg and 4 tablespoons unsalted butter. Press into pan and continue cooking according to recipe.

If you leave out the bread crumbs, this delicious dessert is gluten free!

To prevent burning, stir the rice mixture frequently. That’s dessert!

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Directions

Put the washed and dried rice in a saucepan, pour water over it, add a pinch of salt and cover the pan. Cook over medium heat (stirring occasionally) until all the water is absorbed.

Now pour in the milk, stir and cover the pot. Cook over very low heat (stirring occasionally) until the rice is tender and the milk is absorbed. This takes about 20-30 minutes, depending on the rice used. Once this is done, remove from heat and let cool.

Meanwhile, separate the eggs. Add the sugar, vanilla sugar and butter (at room temperature) to the egg yolks and mix well until smooth, creamy and fluffy. Never mind.

Beat the egg whites until soft peaks form.

Now add the egg yolk mixture to the cooled rice and stir gently until well blended.

Add the beaten egg whites and gently fold them into the rice mixture (be careful not to disturb the soft texture of the beaten egg whites!).

Grate the zest of half a lemon and mix lightly.

Grease a 30×30 inch baking dish with oil and sprinkle with a handful of fine bread crumbs.

Pour in the rice mixture and bake in a preheated oven (180°C) for 35-40 minutes.

When the top is golden brown, remove the pan from the oven.

Cut the cake into 6 or 8 squares and serve while still warm. Sieve the caster sugar and add 3 to 4 tablespoons of apricot jam.

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