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Torta Di Riso (Italian Rice Cake)

A community recipe by

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.

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 ounce cream
  • 16 fluid ounce 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.

  • In a food processor put the flours & salt & pulse to mix. Add brown sugar, 1 egg, 120g of the butter & mix until combined.
  • Take the dough out & knead for a short time until smooth. Wrap in plastic wrap & place in the fridge for at least 30mins.
  • 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.
  • 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.
  • 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.
  • Pour the rice mixture into the pastry case.
  • 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.
  • In a food processor put the flours & salt & pulse to mix. Add brown sugar, 1 egg, 120g of the butter & mix until combined.
  • Take the dough out & knead for a short time until smooth. Wrap in plastic wrap & place in the fridge for at least 30mins.
  • 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.
  • 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.
  • 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.
  • Pour the rice mixture into the pastry case.
  • 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.

    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.

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