Torta di Riso (Italian Rice Cake)
By Master Chef Gianluca Deiana Abis
Torta di Riso is a traditional Italian rice cake that is popular in various regions of Italy, especially in the northern and central areas. This dessert is made with a creamy rice filling and a buttery pastry crust, creating a comforting and satisfying treat. The rice filling is often enriched with milk, sugar, and eggs, which gives it a rich, custard-like texture. It’s a delicious and simple dessert that showcases the versatility of rice in Italian sweets.
History of Torta di Riso
The origins of Torta di Riso can be traced back to medieval Italy, where rice was introduced to the country by the Arabs. Rice became a staple ingredient in Italian cooking, especially in the northern regions where it was used in both savory and sweet dishes. Over time, Torta di Riso evolved, with regional variations developing based on local preferences and available ingredients.
In particular, the version of Torta di Riso from the Emilia-Romagna region is well-known. In this version, the rice filling is cooked with milk and sugar, creating a smooth, pudding-like consistency. The dessert is often flavored with lemon zest, vanilla, or almond, adding subtle aromas and complexity to the dish. It’s often enjoyed as a dessert after a family meal or as a sweet treat during holidays and special occasions.
Ingredients for Torta di Riso
For the pastry crust:
250g all-purpose flour
125g unsalted butter (cold, cubed)
80g sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
For the rice filling:
200g short-grain rice (like Arborio or Carnaroli)
1 liter whole milk
200g sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
Pinch of salt
For finishing:
Powdered sugar (for dusting)
Butter (for greasing the pan)
Instructions
Step 1: Prepare the Pastry Dough
In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold cubed butter.
Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg and vanilla extract, then mix everything together until it forms a dough. If the dough is too dry, add a little cold water (a teaspoon at a time) until it comes together.
Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
Step 2: Prepare the Rice Filling
In a large saucepan, bring the milk to a boil with a pinch of salt. Once boiling, add the rice and reduce the heat to a simmer.
Cook the rice in the milk, stirring occasionally, until the rice is fully cooked and the mixture becomes thick and creamy (about 20-25 minutes). The rice should absorb most of the milk but still remain moist.
Once the rice is cooked, remove the pan from the heat and let it cool slightly.
In a separate bowl, whisk the eggs and sugar together until the mixture becomes light and creamy. Add the vanilla extract and lemon zest, then mix well.
Slowly incorporate the egg mixture into the cooled rice, stirring until fully combined. Set the filling aside.
Step 3: Assemble the Torta di Riso
Preheat your oven to 180°C (350°F).
Butter a 24cm (9-inch) round cake pan and line the bottom with parchment paper.
Roll out the chilled pastry dough on a lightly floured surface to fit the bottom and sides of the pan. Press the dough into the pan, trimming any excess.
Pour the rice filling into the prepared pastry shell, smoothing the top with a spatula.
Bake the torta for about 40-45 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
Step 4: Cool and Serve
Let the torta cool in the pan for 15 minutes before removing it.
Once it’s completely cooled, dust the top with powdered sugar.
Serve at room temperature or chilled for a firmer texture.
Chef’s Tip
For added richness and flavor, try adding a splash of rum or amaretto to the rice filling. You can also experiment with different citrus zest (like orange) or even a touch of cinnamon to enhance the flavor profile. If you want a slightly firmer texture, you can refrigerate the Torta di Riso overnight to allow the filling to set completely.
Enjoy the Sweet Tradition
Torta di Riso is a comforting, versatile dessert that celebrates the rich history of Italian pastry-making. With its combination of a buttery, flaky crust and a creamy, sweet rice filling, this cake is a true testament to the Italian art of balancing flavors and textures. Whether served on a special occasion or simply as a sweet ending to a meal, this dessert will transport you to the heart of Italian home cooking with every bite.
Comments