Rice Cake Torta Di Riso

Indulge in the timeless elegance of *Rice Cake Torta Di Riso*, a classic Italian dessert that combines creamy Arborio rice, zesty citrus, and a subtle hint of vanilla into a rich, custard-like cake. Perfectly balanced with aromatic lemon and orange zest, this comforting treat is baked until golden and finished with a delicate dusting of powdered sugar. Made with pantry staples like milk, eggs, and butter, and optionally enhanced by almond liqueur for a sophisticated twist, this recipe is a beautiful harmony of simplicity and flavor. Ideal for serving at celebratory gatherings or as a cozy after-dinner dessert, the Torta Di Riso is a crowd-pleaser that delivers an authentic taste of Italy. With its rustic charm and creamy texture, this rice cake is a must-try for fans of traditional European desserts.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 grams Arborio rice
• 1 liter Whole milk
• 200 grams Granulated sugar
• 50 grams Unsalted butter
• 4 large Eggs
• 1 teaspoon Lemon zest
• 1 teaspoon Orange zest
• 1 teaspoon Vanilla extract
• 2 tablespoons Almond liqueur (optional)
• 1 pinch Salt
• 20 grams Powdered sugar (for garnishing)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter. Optionally, line the bottom with parchment paper for easier removal.

Step 2

In a medium-sized pot, combine the Arborio rice, whole milk, and a pinch of salt. Cook over medium heat, stirring frequently, until the rice is tender and most of the milk is absorbed, about 25-30 minutes. The mixture should be creamy, like a thick risotto.

Step 3

Remove the pot from the heat and stir in the butter, granulated sugar, lemon zest, and orange zest. Let the mixture cool for 10-15 minutes.

Step 4

In a large mixing bowl, whisk the eggs until smooth. Gradually add the cooled rice mixture to the eggs, stirring continuously to avoid cooking the eggs.

Step 5

Mix in the vanilla extract and almond liqueur (if using) until evenly combined.

Step 6

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Step 7

Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool completely in the pan. Once cool, gently release it from the pan and transfer to a serving dish.

Step 9

Dust the top with powdered sugar before serving. Slice and enjoy your homemade Torta Di Riso!

Nutrition Facts

Serving size	1692.9 grams (1692.9g)

Amount per serving	% Daily Value*
Calories	2436

Total Fat 95.40g	122%
Saturated Fat 50.60g	253%
Polyunsaturated Fat 1.10g
Cholesterol 979mg	326%
Sodium 826mg	36%
Total Carbohydrate 324.50g	118%
Dietary Fiber 1.50g	5%
Total Sugars 280.70g
Protein 62.90g	126%

Vitamin D 618IU	3089%
Calcium 1415mg	109%
Iron 4mg	22%
Potassium 1913mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 10.4%

Carbs: 53.9%