Torta Di Riso (Italian Rice Cake)

A community recipe by Kiwifruit1

Not tested or verified by Nigella.com

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Introduction

Nice cake with a difference. It has a semi sweet pastry case with a lovely lemony risotto filling. Great with a strong espresso.

Ingredients

Serves: 8-12 depending on how large a

Metric Cups

120 grams white rice flour
130 grams plain flour
70 grams brown sugar
100 grams white sugar
220 grams butter
2 eggs
300 millilitres cream
450 millilitres milk
160 grams risotto rice
4 egg yolks
1 lemon (zest of)
2 tablespoons almonds (chopped)
¼ teaspoon cinnamon
¼ teaspoon nutmeg

4¼ ounces white rice flour
4⅗ ounces all-purpose flour
2½ ounces brown sugar
3½ ounces granulated sugar
7¾ ounces butter
2 eggs
11 fluid ounces cream
16 fluid ounces milk
5⅔ ounces risotto rice
4 egg yolks
1 lemon (zest of)
2 tablespoons almonds (chopped)
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Method

Torta Di Riso (Italian Rice Cake) is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

1.In a food processor put the flours & salt & pulse to mix. Add brown sugar, 1 egg, 120g of the butter & mix until combined. 1. Take the dough out & knead for a short time until smooth. Wrap in plastic wrap & place in the fridge for at least 30mins. 1. Put the rice, cream & milk with a pinch of salt into a saucepan & bring to the boil. Simmer for around 30mins or until rice is cooked & has absorbed the milk. 1. In another bowl mix together the 4 egg yolks, 75g of the white sugar, 50g of the butter, lemon zest & almonds. Stir this mixture into the creamed rice making sure it is well combined. 1. Roll out the pastry to about 5mm thick & place into a well buttered 22cm springform tin. Press the pastry into the tin & patch any bits that have torn. The pastry must reach the top edge of the tin. 1. Pour the rice mixture into the pastry case. 1. Combine the remaining egg, spices, butter & white sugar & mix well. Drizzle this over the top of the cake. Bake at 180c for around an hour or until cooked through & golden. Serve with cream if desired.

1.In a food processor put the flours & salt & pulse to mix. Add brown sugar, 1 egg, 120g of the butter & mix until combined. 1. Take the dough out & knead for a short time until smooth. Wrap in plastic wrap & place in the fridge for at least 30mins. 1. Put the rice, cream & milk with a pinch of salt into a saucepan & bring to the boil. Simmer for around 30mins or until rice is cooked & has absorbed the milk. 1. In another bowl mix together the 4 egg yolks, 75g of the granulated sugar, 50g of the butter, lemon zest & almonds. Stir this mixture into the creamed rice making sure it is well combined. 1. Roll out the pastry to about 5mm thick & place into a well buttered 22cm springform tin. Press the pastry into the tin & patch any bits that have torn. The pastry must reach the top edge of the tin. 1. Pour the rice mixture into the pastry case. 1. Combine the remaining egg, spices, butter & granulated sugar & mix well. Drizzle this over the top of the cake. Bake at 180c for around an hour or until cooked through & golden. Serve with cream if desired.

Additional Information

If you wanted you could add 50g of chopped pistachios to the pastry. Also I have used coconut instead of blanched almonds to the rice mix & it's just as good.