Torta Di Riso
Torta di Riso is a traditional Italian rice cake, often enjoyed during the summer months. It's a sweet dessert that combines creamy rice pudding with a hint of citrus and vanilla.
Ingredients - Serves 8
- Powdered sugar - For dusting
- Butter - 4 tablespoons
- Eggs - 4
- Lemon zest - 1 tablespoon
- Vanilla extract - 1 teaspoon
- Sugar - 1 cup
- Milk - 4 cups
- Arborio rice - 1 cup
Let's Get Started
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large saucepan, combine the rice, milk, sugar, and vanilla extract. Bring to a simmer over medium heat, stirring frequently.
- Reduce the heat to low and continue to cook, stirring often, until the rice is tender and the mixture is creamy, about 20 minutes.
- Remove from the heat and stir in the lemon zest. Let cool for 10 minutes.
- In a separate bowl, beat the eggs until light and frothy. Gradually add the eggs to the cooled rice mixture, stirring constantly.
- Pour the mixture into the prepared pan and dot with butter.
- Bake for 40-45 minutes, or until set and lightly golden.
- Let cool completely in the pan on a wire rack. Dust with powdered sugar before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 10g
- Carbs: 55g
- Protein: 8g
- Sodium: 200mg
- Sugar: 25g
