Torta di Riso: Italian Pasquale Rice Cake Recipe

Torta di Riso is a traditional Italian dessert enjoyed during Easter, particularly in Tuscany. This sweet rice cake, known for its creamy texture and subtle flavors, is steeped in history and regional variations. Let me show you how I make this beloved treat, from my own personal experience, and guide you step-by-step through the process.

Notes on What to Expect

The Torta di Riso Pasquale is lightly sweet with a creamy interior and subtle citrus and vanilla undertones. It’s perfect as a standalone dessert or with a dollop of whipped cream.

Key Details

• Cuisine: Italian (Tuscan origin)
• Course: Dessert
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Time to Stand: 20 minutes
• Total Time: 1 hour 50 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories: ~320 per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk
• 9-inch springform or cake pan
• Oven
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Ingredients

For the Rice Mixture:

• 1 cup Arborio rice (or similar)
• 4 cups milk
• Zest of 1 lemon
• 1 vanilla bean (or 1 tsp vanilla extract)
• Pinch of salt

For the Cake:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup ground almonds
• 1/2 cup melted butter
• 1 tsp cinnamon (optional)
• Powdered sugar for garnish
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Step-by-Step Instructions

1. Cook the Rice:
   • In a saucepan, combine the milk, rice, lemon zest, vanilla, and a pinch of salt.
   • Simmer over low heat, stirring occasionally, until the rice is fully cooked and the mixture is thickened, about 30 minutes.
   • Allow it to cool for about 10 minutes.
2. Prepare the Batter:
   • In a large bowl, whisk together the eggs and sugar until pale and fluffy.
   • Gradually fold in the ground almonds, melted butter, and cinnamon (if using).
3. Combine:
   • Slowly incorporate the cooled rice mixture into the egg mixture. Ensure it’s well blended but avoid overmixing.
4. Bake:
   • Preheat your oven to 350°F (180°C). Grease and line your springform pan.
   • Pour the mixture into the prepared pan, smoothing the top with a spatula.
   • Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool:
   • Let the cake cool in the pan for 20 minutes before transferring it to a serving plate.
6. Serve:
   • Dust with powdered sugar and slice into wedges. Serve warm or at room temperature.

Variations and Tips

• Gluten-Free: This recipe is naturally gluten-free as it uses rice instead of flour.
• Nut-Free: Replace ground almonds with the same quantity of cornstarch for a similar texture.
• Dairy-Free: Substitute milk with almond or oat milk and butter with a vegan alternative.
• Flavor Additions: Add orange zest or a splash of rum for a unique twist.
• > Go get the must-have equipment and ingredients for making a Savory  #Torta di Riso  now.

Nutritional Information (Per Serving)

So…

I hope this guide has made preparing Torta di Riso Pasquale seem a little less daunting! Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your thoughts and suggestions!